Curried Sweet Potato and Coconut Milk Soup

As the days grow cooler and shorter, it is time for warming soups once again. I made this really quick soup the other day because we had some sweet potatoes that needed eating. Coconut milk is something I usually have in the house, and ginger and garlic paste (easy to make, equal amounts mashed up) is also a staple for any curry lover; it would keep a week or two in theory but usually doesn’t last that long. This, served with pita bread or whole meal toast, is a meal for about three or an ample starter for 4 to 5 people.  

What you need

• 2 tblsp of neutral cooking oil (sunflower, rapeseed, maize; not pictured)
• 1 medium shallot or onion finely chopped
• 2 cloves of garlic and an equal amount of fresh ginger mashed or finely chopped
• 1 tbsp curry masala (Madras would be my preference)
• 1 tbsp turmeric
• 4 medium sized sweet potato, cubed
• 2 small or 1 medium potato, cubed
• 500 ml coconut milk
• ca 500 ml veggie broth
  
• salt, pepper for further seasoning
• cayenne pepper to taste

What you do

1. Fry the shallot and the garlic/ginger mix without letting it colour.
2. Add the turmeric and the curry masala and stir until it turns brown.
   
3. Add the sweet potato cubes and coat in the mixture, then add the cubed potato.
4. Pour in a little veggie broth to dissolve the spice mixture that may have got stuck to the bottom of the pan.
5. Add the coconut milk and the rest of the veggie broth to cover the sweet potato.
6. Allow to cook until it is soft; this should not take much more than 10 to 15 minutes.
7. Liquidise the mixture and add more veggie broth if the soup is too thick.
   
8. Season to taste, then sprinkle a bit of cayenne pepper on top to add a dash of colour and a little bit of a sting in the tail.