Curried sweet potato soup

This simple soup is a delight. I was surprised to find 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 have very little starch. They were perfect for this soup.

The flavours are across the spectrum: mild sweetness from the sweet potato, a touch of spice and heat from the curry, and creaminess from the coconut milk. I loved how it came together on my palate, and the flavours linger over time.

Another one of my favourite chefs is Hugh Fearnley-Whittingstall. I love his cookbooks. They have wonderful flavours worldwide, and the recipes are usually super simple and super good. This vegetarian cookbook, in particular, is always in my kitchen for reference or to peruse. It is not a wonder I do not cook from it every day!

For more wonderful recipes from this cookbook, click here.

Ingredients;

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 of 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, stirring 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 it in a blender or food processor or with a hand blender until it is 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.