After a week in Orkney where every day lunch brought great soups and sandwiches, back in wintery Melbourne which in truth was not much wetter or colder than Orkney my thoughts turned to soup. I had sweet potatoes on hand and I remembered having a delicious sweet potato soup in Orkney, though I think it was carrot and sweet potato.
A quick web search brought up a Donna Hay recipe that I could adapt to match the ingredients I had on hand. And this is the result.
Ingredients
1.5 k sweet potatoes
Olive oil
400 ml coconut milk
4 cups chicken stock
4 tsp chopped ginger
1 tsp Sambal oelek
3 cloves garlic crushed
Mode
Preheat oven to 220c
Cut sweet potatoes in half lengthwise
Place on a baking tray
Dribble with olive oil
Bake in oven for an hour until soft
Meanwhile place all other ingredients in a saucepan and combine
Bring to boil and simmer
When sweet potatoes are cooked spoon out into blender
Add half of the coconut and stock mix to the sweet potato and blend until smooth
Add to the saucepan with the remaining coconut and stock mixture
Stir to combine and continue to cook until smooth.
1 comment:
how marvellous to visit orkney! i am very envious. so many archaeological sites to see. sweet potatoes are terrific too:)
Post a Comment