Well winter seems to have arrived. Myself and the dog were slipping on the black ice this morning on our walk…not very elegantly! I do love winter mornings where the sun is out, the skies are blue but the air is lovely and chilly; not so in love with the ice though!
This soup is great to warm you up on cold winter days with the addition of the chilli and ginger. If you prefer extra heat add more chilli but I find that one red chilli is enough for me. For the past couple of weeks I’ve been mostly eating different soups and I have more portions in the freezer, such easy lunches to prepare. I’ve said it before that I’m a huge fan of batch cooking (partly because I hate wasting food) and it’s easy to double this recipe.
-1/2 Tbsp. coconut oil or olive oil
-1 red onion, roughly chopped
-1 stalk lemongrass, trimmed, hard outer leaves removed, roughly chopped
-1 red chilli, seeds removed, roughly chopped
-2 garlic cloves, crushed
-1 thumb size piece of ginger, peeled & chopped
-2 medium sweet potatoes (approx. 500g) peeled and diced
-2 Ramiro peppers, seeds removed, roughly chopped
-1 x 400ml light coconut milk
-fresh coriander leaves (optional)
-lime juice (optional)
How To Make
Put a the oil in a large pan over a medium heat and add the onion, garlic, ginger, chilli and lemongrass, stirring often.
Once the onion has started to soften add the potatoes, peppers, coconut milk and water. Give everything a stir then place the lid on the pan.
Allow the soup to simmer gently for 10-15 minutes until the potatoes are cooked.
Remove the pan from the heat and allow to cool slightly before blending.
Serve with the fresh coriander and a squeeze of lime juice if using.
This soup freezes well. Allow to cool completely then decant into freezer-safe containers.