Sweet Potato & Red Pepper Soup with Coconut

I popped along to visit Nancy @ Bankhead Farm Shop to pick up my weekly vegetables.   She had sweet potatoes this week so I bought some with a view to making some soup.

 Once I got home I had a scan through my recipe books and found this one, its extracted from Best Kept Secrets of the Women’s Institute – isbn : 978-1-4165-2791-5

 I have to admit it turned out very well indeed and everyone loved it.

Serves 4

Vegetarian

Preparation & Cooking Time : 1 Hour

Freezing: Recommended.

25g / 1oz Butter

1 Onion, Chopped

1 Garlic Clove, Chopped

1 Tablespoon Ground Coriander

450g / (1lb) Sweet Potato, Grated

2 Red Peppers, Chopped

700ml (1 1/4 Pints) Vegetable Stock

400g Can of Coconut Milk

  • Melt the butter in a large pan.   Add the onion and garlic and cook over a low heat until soft.
  • Stir in the ground coriander and cook for 2 minutes
  • Add the sweet potato and red pepper to the pan and cook for 5 mins.
  • Pour the vegetable stock over and bring to the boil, cover and simmer for 20 minutes.
  • Allow to cool a little and then puree
  • Return to the rinsed out pan and add the coconut milk.   Heat gently until piping hot and then serve at once.

Note: If coconut milk isnt available, use 100g of creamed coconut, chopped and increase the amount of stock by about 150ml.

Serve with freshly baked crusty bread and enjoy ….

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