Sweet Potato and Sesame Soup with Coconut Pesto |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I think these flavours work wonderfully together. Ingredients:
10 1/2 ounces red onions |
1 teaspoon garlic |
1 teaspoon ginger, grated |
2 tablespoons light olive oil |
1 ounce butter |
3 tablespoons dry sherry |
1 tablespoon palm sugar |
10 fluid ounces water |
1 lb sweet potato |
1 lb carrot |
2 teaspoons fish sauce |
1 tablespoon tomato paste |
2 teaspoons sesame seeds, toasted |
1 1/2 teaspoons chili flakes |
27 fluid ounces tinned coconut milk |
2 ounces chopped coriander |
3 teaspoons cumin seeds, toasted |
1/2 lemon, juice only |
coconut, grated and toasted,for garnish |
3 1/2 ounces sweet potatoes, lightly poached and diced |
1/2 teaspoon chili flakes |
1 teaspoon soy sauce |
2 ounces coriander |
1 pinch chili flakes |
1 tablespoon coconut |
1 tablespoon sesame oil |
1 tablespoon pine nuts |
lemon juice, maldon salt and pepper to season |
sunflower oil |
Directions:
1. Sweat the onions, garlic and ginger in oil and butter.
2. Add sherry and sugar, and sweat further for 5 minutes until it goes thick and sticky.
3. Add water.
4. Add sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chilli flakes and coconut milk and simmer for 1 hour until all vegetables are soft.
5. Top up with water as it evaporates.
6. Puree with a hand blender and add coriander, cumin and lemon juice.
7. If you prefer smooth soup blend in an electric blender.
8. To make the pesto, puree all the ingredients together, if it is too thick add some sunflower oil to loosen it.
9. Garnish the soup with coconut pesto and diced sweet potato.
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