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