THE CORDON VERT COOKERY
SCHOOL
SWEET POTATO AND COCONUT CREAM SOUP
Vegan - Serves 4
15ml/1tbsp groundnut
oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
1.25cm/˝ inch piece fresh ginger, peeled
675g/1 ˝lbs sweet potatoes, peeled and diced
15ml/1tbsp lemon grass, chopped
600ml/1pint vegetable stock
600ml/1pint coconut cream
to taste salt and freshly ground black pepper
2 limes, zest and juice
1. Heat the
oil in a large saucepan and gently fry the onion, garlic and ginger for
about
5 minutes until tender. Add the sweet potatoes and lemongrass and cook for
a further 3 minutes.
2. Add the stock and bring
to the boil. Reduce the heat and simmer, covered, for 20 minutes until the
vegetables are tender.
3. Cool the soup slightly,
then liquidise with half of the coconut cream and process until smooth.
4. Return the
soup to the saucepan, add the remaining coconut cream.and season with salt
and pepper. Heat through without allowing the soup to boil, and add the lime
juice.
5. Ladle the soup into bowls
and garnish with the lime zest.
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