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Sweet potato soup

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 11
Servings 8


  • 1
    sweet potatoes, peeled and diced
  • 10
  • 30
    grated fresh ginger
  • 10
    cumin seeds
  • 1
    (or more) red chillies, seeded and finely chopped
  • 3
    lemongrass stems, crushed
  • 500
    vegetable stock
  • 500
    coconut milk
  • 15
    brown sugar
  • 125
    chopped fresh coriander
  • salt and freshly ground black pepper


Cook the sweet potatoes in water for five to 10 minutes or until soft. Drain and set aside.
In a pan, heat the oil over medium heat, add the ginger, cumin, chillies and lemongrass and sauté for three minutes.
Remove the lemongrass and place the sweet potatoes, spice mixture and 100 ml of the stock in a food processor and purée until smooth.
Spoon the sweet potato mixture into a saucepan, add the remaining stock, coconut milk and sugar and heat until the mixture just comes to the boil.
Remove from the heat, stir in the coriander, season with salt and pepper and serve hot.
To garnish, stir turmeric into a little soup and dot each bowl with a little of the mixture.

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