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Coconut, Roasted Sweet Potato and Lemongrass Soup

Servings 4 - 6
Prep time 45

The perfect make-ahead meal for cold winter days! Our Coconut, Roasted Sweet Potato, and Lemongrass Soup packs a flavourful punch with our Garlic Roasted Sweet Potato Chunks serving as a hearty and delicious base. Sprinkle in spices and herbs and thicken with coconut milk to get a tangy, aromatic soup that'll keep you full and ready for the chilliest of days!

Ingredients

  • 1 bag of Garlic Roasted Sweet Potato Chunks
  • 2 onions, finely chopped
  • 2 carrots
  • 3 cloves of garlic
  • 1 1/2 red chillies
  • Small piece of fresh ginger (1cm)
  • 3 tbsp oil
  • 2 stalks of lemongrass
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Juice of 2 limes
  • 1.5 litres vegetable stock
  • 400 ml tin coconut milk
  • 1 sprig of coriander

    • method (tick as you go)

    1

    Preheat the oven to 200˚C.

    2

    Cook the Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack.

    3

    Pour the oil into a large pan at medium heat. Add the onion and carrot and sautée for 10 minutes until translucent and soft. Stir occasionally to avoid burning.

    4

    Bruise the lemon grass with the back of your knife and add to the pan along with the garlic, chillies and ginger. Cook for 2 minutes.

    5

    Add the sweet potatoes and stir. Sprinkle the salt and pepper and squeeze in juice of two limes. Pour in the stock and coconut milk and turn up the heat.

    6

    Bring to the boil and reduce to a simmer for 15-20 minutes.

    7

    Remove the pan from the heat. Take out the lemongrass stalks and blend the soup until smooth.

    8

    Serve with a dollop of coconut yoghurt and some coriander.

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