This is a kind of soup that's perfect for a cold day - the heat from the spices will warm you up from the inside out, but at the same time, it won't burn out a hole in your stomach, as the spices are lightened by the creamy coconut milk. I'm a huge fan of Indian spices and the Indian cuisine in general, which is one of the most versatile cuisines in the world. Yes, I will visit India one day, it IS on my "bucket list"!
Back to the soup at hand. It's quite quick to prepare and if you don't have sweet potatoes, feel free to use butternut squash, or any other pumpkin. You can make this soup as spicy or as mild as you like, you can easily adjust the seasoning to your taste - it's mainly chilies, garlic and ginger that give this soup the heat and that warmth we're after. Garam masala and curry powder (especially if it's mild one) give mostly the taste, that distinctive "Indian" flavour.
How to make it...
Ingredients:
- 2 tablespoons olive or rapeseed oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon of ginger, peeled and grated (you can also use paste or dry one)
- 1/2 teaspoon chilli flakes, grind
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 3 sweet potatoes (about 700 g), peeled and cut into 2 cm cubes
- 800 ml vegetable stock
- 400 ml tin coconut milk
- juice of 1–2 limes (a good tablespoonful)
- salt and freshly ground black pepper to taste
- a small handful of coriander, roughly chopped and a tablespoon of cream/Greek yogurt (optional)
Method:
Back to the soup at hand. It's quite quick to prepare and if you don't have sweet potatoes, feel free to use butternut squash, or any other pumpkin. You can make this soup as spicy or as mild as you like, you can easily adjust the seasoning to your taste - it's mainly chilies, garlic and ginger that give this soup the heat and that warmth we're after. Garam masala and curry powder (especially if it's mild one) give mostly the taste, that distinctive "Indian" flavour.
Ingredients:
- 2 tablespoons olive or rapeseed oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon of ginger, peeled and grated (you can also use paste or dry one)
- 1/2 teaspoon chilli flakes, grind
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 3 sweet potatoes (about 700 g), peeled and cut into 2 cm cubes
- 800 ml vegetable stock
- 400 ml tin coconut milk
- juice of 1–2 limes (a good tablespoonful)
- salt and freshly ground black pepper to taste
- a small handful of coriander, roughly chopped and a tablespoon of cream/Greek yogurt (optional)
Method:
- Heat the oil in a saucepan over a medium-low heat. Add the onions and "sweat" for about 10 minutes, until soft and translucent.
- Add the garlic, ginger, chili, garam masala and curry powder, and stir for a minute.
- Follow with diced sweet potatoes and stir until they’re coated in the spices.
- Pour in the stock - just enough to cover everything and about 1 cm above the potatoes, not more. It's always easier to thin the soup if it's too thick, than to make it thicker once you blended it.
- Increase the heat and bring to a simmer. Simmer gently until the sweet potatoes are very tender – about 15 minutes.
- Remove the soup from the heat, cool slightly and purée in a blender or food processor, or with a stick blender, until very smooth.
- Remove the soup from the heat, cool slightly and purée in a blender or food processor, or with a stick blender, until very smooth.
- Return to the pan, stir in the coconut milk and warm through gently.
- Take off the heat and add the lime juice. Taste and adjust the seasoning (salt and pepper) if necessary.
- Take off the heat and add the lime juice. Taste and adjust the seasoning (salt and pepper) if necessary.
- Serve the soup topped with some croutons, a good dollop of coconut yoghurt if you like, or sprinkle with some chopped fresh coriander.
Smacznego!
Smacznego!
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Pozdrawiam, Anula.