Sweet Potato Soup with Chilli & Lime
A silky sweet potato soup with a kick of chilli and lime to balance the flavours. Served with a drizzle of coconut cream, homemade sweet potato crisps and fresh herbs.
Servings: 4 people
Ingredients
- 2 tbsp Olive oil
- 1 large Onion Chopped
- 1 tbsp Ginger and garlic paste
- 900g Sweet potatoes Peeled and chopped - save the peelings
- 1 tsp Chilli flakes
- 2 Limes Grate the zest off both limes
- 2 tbsp Coconut cream
- 500 ml Stock
- 1 tsp Smoked paprika
- 1 tbsp Chopped fresh parsley
- Salt & pepper
Instructions
- Preheat the oven to 180°C
- Heat 1 tbsp of oil in a large saucepan and fry the chopped onions until translucent. Add the ginger & garlic paste and heat for a few minutes until starting to smell aromatic.
- Add the chopped sweet potatoes and stock then stir and cover with the lid. Simmer for 20 minutes or until the potatoes are tender.
- Meanwhile, rinse the potato peelings and pat dry then toss in the olive oil, smoked paprika and scatter across a baking tray. Season with salt and pepper and bake in the middle of the oven for 20 minutes. Turn occasionally to ensure even cooking. You might need to cook the for a little longer depending on your oven - just until they're lovely and crisp.
- Once your potatoes and stock have simmered enough and are tender you can stir through the chilli flakes, lime zest and the juice of one lime. Blend either with a hand held stick blender or in a food processor if you have one. The processor usually gives you a smoother texture.
- Serve with your sweet potato crisps, fresh parsley, a couple of slices of lime and a few extra chilli flakes. Drizzle your coconut cream over the top and enjoy!