PREP TIME: 30 min
COOK TIME: 20 min
READY TIME: 50 min
CALORIES: 160 (per serving)
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- 1 kg (2 lb) sweet potato, peeled and chopped
- 2 teaspoons oil
- 2 tablespoons shredded ginger
- 2 teaspoons cumin seeds
- 2 red chillies, chopped
- 2 stalks lemon grass, finely chopped
- 2 cups (16 fl oz) vegetable stock
- 2 cups (16 fl oz) coconut milk
- 1 tablespoon palm or brown sugar
- ½ cup coriander leaves
1 Place sweet potato in a saucepan of boiling water and cook for 5 minutes or until tender. Drain and set aside. Heat oil in a saucepan over medium heat.
2 Add ginger, cumin seeds, chillies and lemon grass and cook for 3 minutes.
3 Place sweet potato and spice mixture in a food processor or blender and process with a little stock until smooth.
4 Place sweet potato mixture in a saucepan over medium heat.
5 Add remaining stock, coconut milk and palm sugar, and stir until soup is simmering and hot. Stir through coriander and serve.
Calories: 160.6 Kcal
Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 694.4 mg
Potassium: 365.2 mg
Carbs: 35.5 g
Protein: 3.6 g
Vitamin A: 347.7 %
Vitamin B-12: 4.0 %
Vitamin B-6: 17.8 %
Vitamin C: 41.7 %
Freeze in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave.
For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup.