A nourishing sweet potato, ginger and coriander soup with coconut milk.
The sweetness from the sweet potato marries so well together with ginger and coriander seeds and the flavours will really get your tastebuds going as well as being pleasant to look at with it’s lovely golden colour!
This soup if perfect to make a big batch of so you can freeze it down and defrost on a day when you crave something warming and comforting.
I got the inspiration to make this pattern on the soup from a cheese cake recipe I’ve seen on pinterest.
What I did is that I took the coconut cream and dripped it with a spoon onto the soup in two circles next to each other and repeated in a circle pattern, then I took a bamboo BBQ skewer and ran it though the circles without lifting it up. In order to make this, the soup cannot be piping hot (but it can be hot enough to eat) and the coconut cream must be cold and thick.
If you want to make a heart pattern, but not the whole circle. why not just make a big one in the middle of the soup! I reckon that would look lovely as well. Or just drizzle it over, it looks good too!
Sweet potato, ginger and coriander soup
- 1 tbsp coconut oil
- 1/2 onion
- 1 garlic glove
- 1 tsp fresh ginger grated.
- 1 tsp coriander seeds
- 30 g leek A thumbs worth
- 200 g sweet potato aprox 1 large potato
- 300 ml water.
- 200 ml coconut milk 1/2 can
- Salt pepper
- Peel and chop the sweet potato into smaller pieces. Chop onions, garlic and leek.
- Fry onions and leeks in coconut oil on medium heat until transparent, for about 5 min. Add the garlic, ginger and coriander seeds and fry for a couple of minutes. Add sweet potato and water and simmer until the sweet potatoes are tender and soft, which takes around 10 min.
- Add the coconut milk, whizz up the soup with a blender. Add salt and pepper to taste.
- Serve with a drizzle of coconut cream, toasted pumpkin seeds and parsley or fresh coriander.