Although the days are getting longer, it is still rather cold and warming food is still on the menu.
Soup is a favourite in the Fuss Free household, and although it is one of the easiest things to make, I find it is also one of the hardest dishes to make really delicious. All too often there is the temptation to have a fridge forage and throw everything in and produce a bowl of “fridge bottomy” mediocre soup – with nothing really wrong with it, but lacking any focus, shine or spark.
This soup worked well, zingy and bright with a silky texture from the sweet potato. Beware of too much chilli, its heat grows with cooking and I know too well it is an ingredient that is all too easy to over do. This plant based soup is vegan and thus suitable for those with dairy allergies.
In the recipe you can either use tinned coconut milk or a few spoons of powdered coconut cream. I usually use the powdered cream; buy from an Asian supermarket. It is far cheaper, takes up less space than tins, and you can use exactly the amount you need. If you are dairy free read the label carefully, many brands (inexplicably) contain whey or other milk proteins.
- 1 tsp vegetable oil
- 1 small onion, peeled & roughly chopped
- 3 medium carrots (about 300g), peeled and cut into chunks
- 1 medium sweet potato (about 200g), peeled and cut into chunks
- ½ red chilli, deseeded
- 1cm grated ginger root, or 1tsp preserved grated ginger
- 500ml / 1pt vegetable stock
- ½ lemon, juice and zest
- ½ tin light coconut milk, or 2 tbs powdered and 200ml water
- Salt & pepper to taste
- Heat the oil in a medium saucepan and fry the onion for a few minutes until softened. Add the carrots, sweet potato, chilli and ginger and cook for another minute.
- Add stock, lemon and coconut milk, turn the heat down and all to simmer for about 20 minutes until the vegetables are softened.
- Blend until silky smooth and serve piping hot garnished with coriander and chilli flake.
I am sending this vegan soup to Ricki’s Wellness Weekend.