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Sweet potato, coconut & cardamom soup
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Total Time:
50 minutes
Coconut flakes and poppadom add crunch to creamy soup.
Ingredients:
  • 3 green cardamom pods
  • 1 onion
  • 600 g sweet potato
  • 4cm piece of ginger
  • 2 cloves of garlic
  • 2 tablespoons groundnut oil
  • 1 x 400 ml tin of low-fat coconut milk
  • 800 ml organic vegetable or chicken stock
  • 1 lemon
  • 1 tablespoon groundnut oil
  • 1 teaspoon coriander seeds
  • 1 pinch of dried chilli flakes
  • 2 jarred roasted peppers
  • 100 g baby spinach
  • 4 large or 12 mini poppadoms optional
Instructions:
  • Gently crush the cardamom pods to release the seeds, then crush them roughly using a mortar and pestle. Chop the onion and sweet potato, grate the ginger, and crush the garlic. Heat oil in a large pan over low heat. Cook the onion with a pinch of salt until soft. Add sweet potato, ginger, garlic, and cardamom seeds. Cook for 2 minutes, then pour in coconut milk followed by stock. Simmer covered for 15 minutes, then blend until smooth. Season with salt, pepper, and lemon juice. For the red pepper topping, heat oil in a pan, add and crush coriander seeds and chili flakes. Toast coconut flakes in a dry pan (optional). Slice the peppers, add to the spices with spinach to wilt down. Season and stir in coconut flakes. Serve the soup topped with red pepper mix and accompanied by poppadoms.

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