Sweet Potato, Coconut and Lime Soup
Instagram: @theplantcamp
Serves
4
Good for:
Light meal
Time:
30-35 mins
Ingredients
- 2 medium carrots
- 1/4 medium celeriac
- 2 medium onions, white
- 2 large or 3 medium sweet potatoes
- 1 tin coconut milk
- 750ml vegetable stock (3 cups)
- 1 lime, zested and juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
Step by Step Instructions
Step 1
Preheat oven to 180℃. Line a baking tray with baking paper. Peel and cut the sweet potato in bite-size pieces and place it in the oven for 25 minutes. Baking will make the sweet potato soft and even sweeter but also give nice caramelised flavour to it.
Step 2
Grate carrots and celeriac and finely dice (or grate) onions. This will help them cook faster.
Step 3
Place a big pot on a high heat with 50ml of water (or 1tbsp of olive oil). Add carrots, celeriac and onion with a good pinch of salt, reduce the heat to medium-low, put the lid on and let the veg sweat for about 5-10 minutes or until soft. Stir occasionally.
Step 4
Add coconut milk, veg stock and add baked potatoes.
Step 5
Add salt, pepper, lime zest and lime juice, bring it to boil and let it simmer for a few minutes until all the veg is fully cooked and flavours are nicely blended.
Step 6
Blend till smooth. Taste and adjust the seasoning if necessary.
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