Servings: 10
Ingredients
- 900 g sweet potato peeled and cubed
- 1 onion 200g cut into a rough dice
- 2 tbsp garlic
- 2 tbsp sesame oil
- 1 tsp cumin powder
- 1 tsp crushed chilli
- 100 g butter
- 1 tbsp coconut sugar
- 1 tin coconut cream 400ml
- 400 ml water or vegetable broth or coconut water
- 3 tbsp fish sauce
- 3 tbsp turmeric paste
- ½ tbsps ginger crushed or ginger powder
- 1 tbsp lemon juice
Instructions
- Place a medium sized pot over a medium heat.
- Add sesame oil, onions, chilli, garlic, butter, cumin and cook a few minutes till fragrant.
- Add sugar, sweet potato, coconut cream and water and cook gently for 30 minutes with a lid on the pot.
- Add the fish sauce, turmeric paste, ginger and lemon juice.
- Puree with a stick blender. Adjust seasoning to your own liking with salt and pepper.
- Garnish with coconut cream, sesame oil, spring onion slices.
Notes
Note from Laini: I made this soup yesterday - it was super tasty! Next time I might even add some red lentils for protein (my husband says soups are a great 'entree'!). I also added a lot more coconut cream to reduce the spice, but we're pretty weak when it comes to spices. Definitely making this one again.
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Recipe credit: Pure Food Essentials
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About the Author: Pure Food Essentials
Pure Food Essentials was born out of Peter & Shelley's passion for Turmeric. Growing this spice organically on their Sunshine Coast hinterland property took them to India, the natural home of spices. Sourcing high quality spices and whole foods while supporting traditional farmers is an important part of Pure Food Essentials’ ethos.
