Curried sweet potato soup

Yield:4-5 servings

Curried sweet potato soup recipe from Hugh Fearnley-Whittingstall

Ingredients:

• 2 tablespoons olive or rapeseed oil
• 2 onions, chopped
• 4 cloves garlic , finely chopped
• 4-5 cm piece of ginger, peeled and grated
• 1-2 red chillies, to taste, deseeded and finely chopped
• 1 tablespoon garam masala 2 teaspoons curry powder
• 700 grams sweet potatoes, about 3, peeled and cut into 2 cm dice
• 1 litre vegetable stock
• 400 ml tin coconut milk
• a small handful of coriander, roughly chopped
• 2 limes, the juice, about a good tablespoonful, I uses lemon
• sea salt and freshly ground black pepper

TO FINISH

• a few tablespoons plain yoghurt (optional)
• a small handful of coriander, roughly torn

Instructions

1. Heat the oil in a saucepan over a medium-low heat. Add the onions and saute for about 10 minutes, until soft and translucent. Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute.
   Tip in the sweet potatoes and stir until they’re well coated in the spices. Add some salt and pepper and pour in the stock. Increase the heat and bring to a simmer. Cook gently until the sweet potatoes are very tender – about 15 minutes.
2. Remove the soup from the heat, cool slightly and then puree in a blender or food processor, or with a stick blender, until very smooth. Return to the pan, stir in the coconut milk and warm through gently.
   Take off the heat and add the coriander and lime juice. Taste and adjust the seasoning if necessary. Serve the curried sweet potato soup topped with a good dollop of yoghurt, if you like, and scatter over some torn coriander. Finish with a little black pepper.
3. For a longer shelf life fill the soup in Weck©-jars, close with rubber rings, lid and climp and can at 100 °C for 90 minutes.
   

total time: 50 minutes
preparation time: 20 minutes
cooking/baking time: 25 minutes