fbpx

Sweet potato, ginger and coconut soup

With Crispy Polony

CategoryDifficultyBeginner
Cook Time30 minsTotal Time30 mins

Ingredients
 1 onion, finely chopped
 1 garlic clove, finely chopped
 1 red chilli, seeded and finely sliced
 1 tsp fresh ginger, grated
 2 tbsp margarine
 1 l vegetable stock
 4 large red- fleshed sweet potatoes, cubed
 2 tbsp soy sauce
 1 400g tin coconut cream
 Salt & freshly ground black pepper, to taste
 Fresh coconut, shaved, to garnish
 Fresh coriander, to garnish

Method

Method
1

Gently sauté’ the onion, garlic, chili and ginger in the margarine for about 5 minutes. Add the stock and sweet potato and simmer until soft and tender – about 15-20 minutes.

2

Blend in a food processor, pour into a pot and stir in the soy sauce. Fry the cubed Polony in a little bit of oil until crispy and set aside.

3

Serve garnished with fresh coconut shavings, Polony and a few sprigs of coriander.

Ingredients

Ingredients
 1 onion, finely chopped
 1 garlic clove, finely chopped
 1 red chilli, seeded and finely sliced
 1 tsp fresh ginger, grated
 2 tbsp margarine
 1 l vegetable stock
 4 large red- fleshed sweet potatoes, cubed
 2 tbsp soy sauce
 1 400g tin coconut cream
 Salt & freshly ground black pepper, to taste
 Fresh coconut, shaved, to garnish
 Fresh coriander, to garnish

Directions

Method
1

Gently sauté’ the onion, garlic, chili and ginger in the margarine for about 5 minutes. Add the stock and sweet potato and simmer until soft and tender – about 15-20 minutes.

2

Blend in a food processor, pour into a pot and stir in the soy sauce. Fry the cubed Polony in a little bit of oil until crispy and set aside.

3

Serve garnished with fresh coconut shavings, Polony and a few sprigs of coriander.

Sweet potato, ginger and coconut soup
shares