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.