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
- Fry the shallot and the garlic/ginger mix without letting it colour.
- Add the turmeric and the curry masala and stir until it turns brown.
- Add the sweet potato cubes and coat in the mixture, then add the cubed potato.
- Pour in a little veggie broth to dissolve the spice mixture that may have got stuck to the bottom of the pan.
- Add the coconut milk and the rest of the veggie broth to cover the sweet potato.
- Allow to cook until it is soft; this should not take much more than 10 to 15 minutes.
- Liquidise the mixture and add more veggie broth if the soup is too thick.
- 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.