This was a “What have I got?” soup. I had a meeting at 10am and then things to do at home before work at 4pm. No time for a big lunchtime faff in the kitchen – but then, who does? – so I wanted to use what I had and what needed to be used. Nobody wants to see sad abandoned vegetables staring them in the face when they make their morning coffee.
I had three sweet potatoes, the rest of the fresh coriander from last night’s bounty and some chillies in the fridge. There are always chillies in the fridge. And onions. And a block of creamed coconut, because who doesn’t have one of those lying around?
Easily serves three
1 tbsp butter
1 tbsp flavourless oil
1 large onion, sliced
3 sweet potatoes, peeled and cut to be about 1 inch cubed. Doesn’t have to be neat
1 hot chilli with a slit cut in it
2 cloves of garlic, peeled
1 good quality chicken stock cube – Kallo for me
1 tbsp block coconut, grated/chopped/hacked
1 tbsp coriander stalks
1/2 a lime
In a saucepan melt the oil and butter and add the sweet potatoes. Let them sit on a moderate heat so they get some colour and start to caramelise to bring out their sweetness. When this happens add the onions and let them cook until they begin to go transluscent. Keep stirring so thing’s don’t stick. Chuck in the chilli and two garlic cloves, whole is fine.
Add the stock cube and pour over enough water to cover everything well. Put in the coconut to melt. Let this bubble for about 10 minutes, or really until the sweet potato is soft.
Take out the chilli, unless you want it blitzed up and therefore hotter. Add the coriander stalks and then tip/ladle the whole lot into a blender.
Go nuts. Blitz blitz blitz. I like mine smooth. If you don’t, then less blitzing.
Back into the pan to go from warm to hot and add a little more hot water if it’s too thick.
I squeezed in about a large teaspoon of lime juice just to balance out the sweet from the potato.
Really good with naan bread.