Sweet Potato Soup with Lemongrass and Ginger

Prep Time 20 mins. Cook Time 35 mins. Serves 4-6

Ingredients:

750 grams Sweet Potatoes Cut into Small Cubs

1 Large Carrot Cut into Small Cubs

2 Large Shallots Finely Chopped

3 Stalks of Lemongrass Finely Chopped

2 Inch Piece Ginger Finely Chopped

6 Cloves Garlic Finely Chopped

1 Thin Green Chilli Finely Chopped

2 Juice of Limes

2 tbsp Coconut Oil (or Olive Oil)

2 tbsp Light Soy Sauce (Low Sodium)

1 cup Coconut Milk

1¼ litre Water

3 Vegetable Stock Cubes

½ tbsp Mild Curry Powder

½ tsp Turmeric

¼ tsp Black Pepper

2 tsp Brown Sugar or Jaggery

¼ tsp Salt

Method:

1. Heat the coconut oil over medium heat in a large pan, add the shallots and ¼ tsp of salt. Sauté for 2 minutes stirring often.

2. Then add the lemongrass, ginger, garlic, and green chillies and cook for 2 minutes until it is fragrant, stirring often. Then add the curry powder and turmeric, sauté for further 30 seconds, then add half a cup of water to scrap the spices from the bottom.

3. Now add the sweet potatoes, carrots, lime juice, soy sauce and vegetable stock cubes; mix well and cook for 3-4 minutes. Next, add the water and bring to a boil before simmering on medium-low heat for 20-25 minutes, or until the sweet potatoes and carrots are soft.

4. Let it cool a bit, then in a blender add the soup and blend until you get a smooth consistency, next strain the soup using a strainer.

5. While bringing the soup back to a simmer, add the coconut milk and boil gently on low heat until it’s warm.

• Serve warm in a bowl by adding a spoonful of coconut milk swirling it around as well as some chopped coriander with a wedge of lime and popped sorghum (optional).

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Sweet Potato Soup with Lemongrass and Ginger | The Rasoi Recipes