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:
Heat the coconut oil over medium heat in a large pan. Add the shallots and ¼ tsp of salt, sauté for 2 minutes, stirring continuously.
Add the lemongrass, ginger, garlic, and green chillies and cook for 2 minutes until fragrant, stirring continuously. Add the curry powder and turmeric, sauté for another 30 seconds, and add half a cup of water to scrape the spices from the bottom.
Add the sweet potatoes, carrots, lime juice, soy sauce, and vegetable stock cubes; mix well and cook for 3-4 minutes. Add the water and bring to a boil, then simmer on medium-low heat for 20-25 minutes or until the sweet potatoes and carrots are soft.
Let it cool, blend the soup until smooth, strain the soup using a strainer, and pour back into the pan.
Bring the soup back to a boil, add the coconut milk and simmer gently on low heat until it’s warm.
Serve warm in a bowl, adding a spoonful of coconut milk and swirling it around. Add some chopped coriander, a wedge of lime, and popped sorghum (optional).
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