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Sweet Potato, Coconut & Cardamom Soup (United Kingdom)
Servings: 4
Ingredients
3 green cardamom pods
1 onion, peeled and chopped
600g sweet potato, peeled and chopped
4cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
3 tbsp groundnut oil
800ml chicken stock
1 tin (400ml) low-fat coconut milk
1 lemon
1 tsp coriander seeds
1 pinch dried chili flakes
2 jarred roasted peppers, sliced
100g baby spinach
Toasted coconut flakes (optional)
Mini poppadoms (optional)
Instructions
Prepare the cardamom: Bruise the cardamom pods and crush the seeds with a mortar and pestle.
Cook the base: Heat oil in a large pan over low heat. Add onion and a pinch of salt, cooking for 10 minutes until soft.
Add aromatics: Stir in sweet potato, ginger, garlic, and crushed cardamom seeds. Cook for 2 minutes.
Simmer: Pour in coconut milk and let it simmer for 1-2 minutes. Add stock, cover, and simmer for 15 minutes.
Blend: Use a stick blender to puree the soup until smooth. Season with salt, pepper, and lemon juice.
Prepare the topping: Heat oil in a frying pan, crush coriander seeds, and add chili flakes. Cook for 1 minute.
Toast coconut: In a dry pan, toast coconut flakes (if using).
Finish the topping: Add sliced peppers and spinach to the spice mix, cooking until spinach wilts. Stir in toasted coconut flakes.
Serve: Ladle soup into bowls, top with red pepper mixture, and serve with poppadoms if desired.
Nutritional Facts (Per Serving)
Calories: 366 kcal
Protein: 6g
Carbohydrates: 45g
Fat: 18g
Fiber: 6g