Sweet potatoes seem to be everywhere lately. Jamie Oliver recently espoused their greatness, citing them as a major contributory dietary factor in the longevity of life and wellness enjoyed by the residents of Okinawa in Japan. They’re utterly packed with vitamins A, B and C as well as minerals such as manganese. Personally, I love them. They’re pretty versatile but I find they’re particularly good in soups as they have an innate smoothness (a bit like George Clooney but oranger). This recipe has just five ingredients and is a cinch to make.
1 large onion, finely chopped
1 large thumb sized piece of fresh ginger, peeled and finely chopped
2 large sweet potatoes, peeled and chopped into chunks
1 400mls tin coconut milk
a good handful fresh coriander (cilantro) leaf, chopped
- In a large-ish saucepan, heat a little sunflower or rapeseed oil. Sauté the onion for a couple of minutes and then add the ginger. Sauté for another couple of minutes.
- Add the sweet potato and season with salt and freshly ground black pepper.
- Add the coconut milk and water and cover. Let it simmer away on a low heat for 25 minutes before adding the coriander and blitzing with a stick blender. Add a little more water if the soup is too thick. Check the seasoning and adjust to taste. Serve with a few coriander leaves scattered over the top.