Tuesday, October 2, 2012

Sweet Potato and Coconut Soup

2 onions, peeled & diced
5cm ginger, finely grated
4 cloves garlic, crushed
2 dried chillis (optional)
1 teaspoon oil
Fry onions in oil, in cauldron or large pot.  When soft, add ginger and
garlic.  Add salt (makes the onions sweet)

Add 2 sticks celery, sliced thinly
Add 2 carrots, scrubbed, then sliced or cubed.
1 Kg sweet potato, scrubbed skin, then diced to 2cm diced.
1 cup red lentils
1 400mL can coconut cream (check the fat content, per 100g, less than
20g fat)
Low salt chicken stock powder or cubes.
Up to l Litre water

Simmer gently until lentils are disintegrated and the sweet potato
dissolves to the touch, about 20 to 30 mins.
Check for taste.
Add 1 tablespoon dark soy sauce (or 2 tablespoons light soy sauce)
1 teaspoon peanut paste (optional)

Use stab mixer to blend most of the soup, leave a bit un-blended. Or
process in blender (beware, hot soup may blow off the lid. Hold it down
with a folded teatowel or oven mitt).

Add 100 g diced prosciutto and stir through.