20th Feb 2017
Coconut and Cardamom Sweet Potato Soup
I love this recipe because it’s so simple to throw together yet tastes incredibly creamy and delicious. The addition of ground cardamom and fresh ginger gives this soup a fragrant, refreshing, sweet and peppery flavour.
2 tbsp melted coconut oil
1 red onion, chopped
chunk of ginger, peeled and finely sliced
2 garlic cloves, crushed
2 large sweet potatoes, chopped
1 tsp ground cardamom
400ml tin coconut milk
750ml vegetable stock
salt and pepper
juice of 1/2 lime
toasted coconut flakes
Heat the oil in a large pan over a low heat. Add the onion, ginger and garlic and cook for 10 minutes to soften, stirring often.
Stir in the sweet potatoes and ground cardamom. Cook for 2 minutes, then pour in the coconut milk.
Let the soup simmer for 2 minutes, then mix in the vegetable stock. Cover the pan with a lid and simmer gently for 15 minutes.
Blitz the soup with a stick blender until smooth or allow to cool and blitz in a blender, in batches if necessary.
Gently reheat to serve, season to taste and stir in the lime juice. Serve with a sprinkling of toasted coconut flakes and coriander leaves.
Extracted from Radiant by Hannah Sillitoe (Kyle Books, approx €22). Photography by Joanna Henderson.
Still one of our favourite homes ever, the easy-breezy interiors...
Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.
With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.
This healthy fish and courgette chips recipe from Jane Kennedy...
Painting kitchen cabinets can be transformative and can be achieved relatively low-cost,...