The earthy flavour of local sweet potatoes marry well with a touch of chilli and the soothing creaminess of coconut milk to produce a wonderfully elegant and satisfying dish.
1 pack Sweet Potato Soup Mix
30 ml peanut oil
2 green chillies, sliced
20 ml soy sauce
5 ml turmeric
500 ml vegetable stock
1 can Food Lover’s Signature Coconut Milk
a few sprigs coriander, chopped
5 ml salt
red skin peanuts, for garnish
spring onion, finely sliced, for garnish
Heat the oil in a large pot; add the soup mix and fry for a few minutes until the vegetables become slightly softened.
Add chilli and turmeric and fry for a further 2 minutes.
Pour in the vegetable stock and soy sauce; simmer until vegetables are completely soft.
Remove from heat and blitz the vegetables with a hand blender or in a food processor until smooth.
Return to heat, adding coconut milk, extra coriander (if desired) and seasoning to taste. Allow to warm through.
If soup is too thick for your personal preference, add a little dairy milk or water to thin to desired consistency.
Serve in bowls garnished with the peanuts and spring onion.
