Updated: Apr 26
This simple soup is a delight. I was surprised by finding white sweet potatoes in India, versus the yellow ones I was used to in the US. However, these white sweet potatoes are delicious, creamy, delicately sweet and very little starch. They were perfect for this soup.
The flavors are across the spectrum, mild sweetness from the sweet potatoe, a touch of spice and heat from the curry and creaminess from the coconut milk. I loved how it comes together on your palate and the flavors linger over time.
I love the couple of River Cottage cookbooks I have and am surprised that I have not collected more. We will have to change that soon. This book is approachable with easy to moderate recipes that always turn out extremely well.
For more recipes from this cookbook click here.
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, finely chopped
1/2 tablespoon ginger paste
1/2 red chillies, to taste, de-seeded and finely chopped
1/2 tablespoon garam masala
1/2 teaspoons curry powder
3 sweet potatoes (about 1 1/2 lb), peeled and cut into small dice, soaked in water so they do not discolor
2 cups water or stock
1 can, 14 oz., coconut milk
A small handful of coriander, roughly chopped
Juice of 1–2 limes (a good tablespoonful)
Sea salt and freshly ground black pepper
A few tablespoons plain (full-fat) yoghurt (optional)
A small handful of coriander, roughly torn
Heat the oil in a saucepan over a medium-low heat. Add the onions and sauté for about 10 minutes, until soft and translucent. Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute.
Tip in the sweet potatoes and stir until they’re well coated in the spices. Add some salt and pepper and pour in the stock, and coconut milk, Increase the heat and bring to a simmer. Cook gently until the sweet potatoes are very tender – about 15 minutes. Do not boil the soup as the coconut milk may split.
Remove the soup from the heat, cool slightly and then purée in a blender or food processor, or with a stick blender, until very smooth. Add the coriander and lime juice. Taste and adjust the seasoning if necessary. Serve the soup topped with a good dollop of yoghurt, if you like, and scatter over some torn coriander.