Sweet potato, ginger and coconut soup
Yields1 ServingCook Time30 minsTotal Time30 mins
1 onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, seeded and finely sliced
1 tsp fresh ginger, grated
2 tbsp margarine
1 l vegetable stock
4 large red- fleshed sweet potatoes, cubed
2 tbsp soy sauce
1 400g tin coconut cream
Salt & freshly ground black pepper, to taste
Fresh coconut, shaved, to garnish
Fresh coriander, to garnish
Gently sauté’ the onion, garlic, chili and ginger in the margarine for about 5 minutes. Add the stock and sweet potato and simmer until soft and tender – about 15-20 minutes.
Blend in a food processor, pour into a pot and stir in the soy sauce. Fry the cubed Polony in a little bit of oil until crispy and set aside.
Serve garnished with fresh coconut shavings, Polony and a few sprigs of coriander.