Sweet Potato, Coconut and Chilli Soup (+ caramelised onions)

 

Equipment

• 1 large saucepan
• 1 stick blender or food processor

Ingredients

• 2 tablespoons oil for frying (cocnut oil)
• ▢2 large onions, sliced
• ▢½ red chilli, finely sliced - or a whole chilli if you like more heat
• ▢2 teaspoons chopped garlic
• ▢2 teaspoons ginger paste - or two tsp. grated garlic
• ▢1 teaspoon turmeric
• ▢1 kilogram (2.2lb) yellow sweet potatoes, sliced into chunks
• ▢750 millilitre (3 cups) vegetable stock
• ▢400 millilitre (3.5 fl oz) coconut milk
• ▢1 teaspoon salt - or to taste
• ▢½ teaspoon black pepper
• ▢1 lime - we will use the juice of half and the zest of the whole lime
• ▢coriander for garnishing (optional)
• ▢chopped peanuts for garnishing (optional but recommended)

Instructions

• In a large saucepan, heat the oil over medium heat. Add the sliced onions, cover with a lid and cook undisturbed for 5 minutes.
• After 5 minutes, remove the lid and reduce the heat to low. Cook the onions gently for an additional 15 minutes, stirring frequently. If it seems like the onions are sticking, add a tiny splash of water.
• The onions should now have developed a rich, golden-brown colour. Exercise caution to prevent the onions from burning, as it can impart a bitter taste.
• Add a small splash of water and briefly deglaze the pan by scraping the bottom with a spoon to release any stuck-on bits. This will add flavour to the soup.
• Next, add the chopped red chilli, chopped garlic, ginger paste and turmeric. Increase the heat to medium and stir the spices into the caramelised onions for 1-2 minutes or until they smell fragrant.
• Add the chunks of sweet potato and stir them into the onion mixture for 2-3 minutes.
• Add the prepared vegetable stock, coconut milk, salt and black pepper. Stir everything together and bring it up to a simmer. Cook over medium-low heat for 20-25 minutes or until the sweet potatoes are soft and break apart when pierced with a fork.
• Use a stick blender to blend the soup into a smooth, thick consistency with no visible chunks. Alternatively, transfer the mixture to a food processor and blend until smooth.
• If you prefer a thinner soup, add more coconut milk, cream, vegetable stock or water.
• Finally, add the zest of one whole lime and the juice of half a lime. Test for seasoning and add more salt if needed. If you prefer an extra zing, feel free to add more lime juice.
• Spoon the soup into bowls and garnish with your favourite toppings, such as sliced chilli, fresh coriander leaves, chopped peanuts, extra black pepper or a swirl of coconut milk or cream.