Sweet potato, ginger and spring onion soup

4
45 minutes

Ingredients

Soup

  • vegetable oil, for frying
  • 4 spring onions, roughly chopped
  • 3 garlic cloves, sliced
  • 30g of ginger, finely chopped
  • 3 sweet potatoes, weighing around 750g in total, sliced
  • 400ml of coconut milk
  • 400ml of water
  • salt
  • pepper

Garnish

  • 2 spring onions, finely chopped
  • 1 knob of ginger, finely chopped
  • 50g of vegetable oil
  • salt

Method

1
Heat a splash of olive oil in a large pan and gently sweat the spring onions, garlic and ginger with a pinch of salt until soft without colour (about 3 minutes)
2
Add the sliced sweet potato to the pan and cook for a few minutes, then add the coconut milk and water. Simmer for 30 minutes
3
Prepare the garnish as the soup cooks. Place the ginger and spring onion in a small pan with the vegetable oil and heat over a very low heat for a few minutes. You want the ginger and spring onion to be just soft and flavouring the oil, rather than sizzling
4
After 30 minutes, check if the sweet potato is soft. If so, transfer the contents of the pan into a blender and blitz into a smooth soup. Taste and season with salt and pepper
5
Serve hot with a drizzle of the ginger and spring onion dressing and a crack of black pepper