Sweet potato, lime and ginger soup
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- sunflower oil
- 750g orange sweet potato, peeled and cut into chunks
- 1 onion, coarsely chopped
- 1 clove garlic, crushed
- 2cm piece ginger, grated
- 450ml vegetable stock
- 250ml coconut milk
- 1 small lime, juiced and zested
- 100ml double cream
Method
- STEP 1
Heat 1 tbsp oil in a large pan over a low-medium heat, then add the sweet potato and cook for 5 minutes, or until the potato begins to soften. Add the onion, garlic and ginger, cover with a lid and cook for 10 minutes more.
- STEP 2
Pour the stock and coconut milk over and bring to the boil, then reduce the heat and simmer for 15 minutes. Transfer to a blender or use a hand-held stick blender to blitz to a smooth purée. Strain through a fine sieve.
- STEP 3
Return to a clean pan and bring back to the boil. Remove from the heat, then add the lime juice, half the zest and 50ml of the cream.
- STEP 4
Season to taste. Divide the soup between 4 individual soup bowls, swirl over the remaining cream and add the remaining zest.
