Elevate the humble soup with my asian flavoured sweet potato recipe, tried and tested by Michelin star chef Tom Kerridge and described as absolutely delicious, I serve mine with a luxurious sweet potato fondant (separate recipe, coming soon) but if you're craving a no fuss hearty bowl of soup give this ago and serve it with a chunk of crusty bread!
Prep time 15 mins, plus 45 mins cook time.
2 large sweet potatoes, peeled, diced
2 cloves of garlic, crushed
1 inch of fresh ginger grated
1 large onion, diced
1 red pepper, diced
2 red chillis, chopped, depending on how spicy you want it use, 2 makes it medium heat.
200ml veg stock, 400ml coconut milk, 3 tbsp fish sauce.
Large bunch of coriander
1 whole lime
Fresh coriander
Sliced spring onion
Sliced red chilli
Start by heating 2 tbsp of olive oil in a deep saucepan, add onion and sauté until soft.
Once soft add pepper and chilli and a pinch of salt, cook until soft.
Add the garlic and ginger and cook for 2 mins, then add sweet potato chunks and cook for 5 mins.
Add the veg stock, coconut milk, fish sauce, a good crack of pepper, half the lime juice, and and a handful of chopped coriander, cover with a lid and let simmer for around 20 mins or until potatoes are tender, try not to over cook them to much or they will lose their vibrant colour.
When the potatoes are cooked, use a stick blender to blend it all together until smooth, if you are using blending machine allow the liquid to cool before putting into the blender, add a splash of water if the consistency is to thick.
If using a blending machine return to soup to the saucepan and taste, here is your chance to tweak the seasoning, although this should be almost spot on depending on your personal taste it may need a little more salt or lime.
Heat the mixture and serve in a big bowl and garnish with the finely sliced spring onion, chilli and coriander.
