Soups

Spiced Sweet Potato Soup

Ingredients

• 2 kg sweet potato peeled cubed
• 1 kg potato peeled cubed
• 2 medium onions diced
• 4 cloves garlic smashed
• 1 tablespoon ginger paste
• 200 ml coconut cream
• 100 ml canola oil
• 1 bunch fresh coriander
• Salt to taste
• 1 heaped tablespoon GC Tandoori Paste
• 2 tablespoons coconut threads dry roasted until golden brown
• water

Directions

Fry onions in canola oil in large stock pot until golden brown. Add garlic and ginger and cook on low for a couple of minutes. Add potato, sweet potato, fresh coriander and tandoori paste and stir thoroughly. Add water to cover mixture, stir and bring up to heat. Cook on low heat until potatoes are cooked through. Remove from heat and blitz with stick blender. Add salt to taste and coconut milk. If soup is too thick adjust consistency by adding water. Heat through again on low heat. Garnish with roasted coconut and serve with crusty bread.