Coconut, Roasted Sweet Potato And Lemongrass Soup

servings 4 - 6
prep time 45 minutes

The perfect make-ahead meal for cold winter days! Our Coconut, Roasted Sweet Potato, and Lemongrass Soup packs a flavourful punch with our Garlic Roasted Sweet Potato Chunks serving as a hearty and delicious base. Sprinkle in spices and herbs and thicken with coconut milk to get a tangy, aromatic soup that’ll keep you full and ready for the chilliest of days!

ingredients

1 bag of Garlic Roasted Sweet Potato Chunks
2 onions, finely chopped
2 carrots
3 cloves of garlic
1 1/2 red chillies
Small piece of fresh ginger (1cm)
3 tbsp oil
2 stalks of lemongrass
2 tsp salt
1/2 tsp freshly ground black pepper
Juice of 2 limes
1.5 litres vegetable stock
400 ml tin coconut milk
1 sprig of coriander

method (tick as you go)

1

Preheat the oven to 200˚C.

2

Cook the Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack.

3

Pour the oil into a large pan at medium heat. Add the onion and carrot and sautée for 10 minutes until translucent and soft. Stir occasionally to avoid burning.

4

Bruise the lemon grass with the back of your knife and add to the pan along with the garlic, chillies and ginger. Cook for 2 minutes.

5

Add the sweet potatoes and stir. Sprinkle the salt and pepper and squeeze in juice of two limes. Pour in the stock and coconut milk and turn up the heat.

6

Bring to the boil and reduce to a simmer for 15-20 minutes.

7

Remove the pan from the heat. Take out the lemongrass stalks and blend the soup until smooth.

8

Serve with a dollop of coconut yoghurt and some coriander.

more recipes with