Sweet Potato, Ginger and Coconut Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Delicate Vegetarian Dish. Makes an excellent alternative starter to oriental cuisine. Very hearty. Ingredients:
1 inch fresh gingerroot (minced) |
1 garlic clove (minced) |
olive oil |
1 pinch dry chili peppers or 1/4 fresh mild chili |
1 1/2 teaspoons dried lemon grass |
1 large sweet potato (peeled) |
200 g coconut cream |
2 tablespoons fresh plain yogurt |
1/2 liter vegetable stock (cube based) |
Directions:
1. Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
2. Add vegetable stock. Simmer for 2 minutes.
3. Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
4. Liquidise.
5. Return to heat; add coconut and yogurt. Do not boil!
6. Serve (garnish with olive oil, and serve with crusty bread).
|
|