Sweet potato, ginger and coconut soup

May 18, 2017 (Last Updated: May 24, 2017)
Sweet potato, ginger and coconut soup

The ginger adds a kick to this silky smooth soup and the addition of fresh coconut shavings gives it a marvellous contrasting crunch.

By Bernadette Le Roux

Photograph by Shane Powell

Print Recipe

Sweet potato, ginger and coconut soup

Serves: 4 - 6
Cooking Time: 30 mins

Ingredients

  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely sliced
  • 15ml (1 tbsp) fresh ginger, grated
  • 30ml (2 tbsp) butter
  • 1 litre chicken stock
  • 4 large red-fleshed sweet potatoes, cubed
  • 30ml (2 tbsp) soy sauce
  • 1 x 400g tin coconut cream
  • salt and freshly ground black pepper, to taste
  • fresh coconut, shaved, to garnish
  • fresh coriander, to garnish

Instructions

1

Gently sauté the onion, garlic, chilli and ginger in the butter for about5 minutes.

2

Add the stock and sweet potato and simmer until the sweet potato is soft and tender, about 15 – 20 minutes.

3

Blend in a food processor, pour into a clean pot and stir in the soy sauce, coconut cream and seasoning.

4

Serve garnished with fresh coconut shavings and a few sprigs of coriander.

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May 18, 2017 (Last Updated: May 24, 2017) By
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