Rich and slightly sweet with warming Indian flavours. Don’t run out and buy a packet of garam masala if it’s not in your spice drawer, but if you have some, it adds a pleasing complexity to the soup.
- 1 T canola oil
- 1 t ground ginger
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 med yellow onion, chopped
- 2 T garam masala (optional)
- 3 large carrots, diced
- ½ red pepper, diced
- 1-2 large sweet potatoes or yams, peeled and cubed
- 4 c chicken or vegetable stock
- 1 c water
- 1 15-ounce can coconut milk
- squeeze fresh lime juice
- sea salt and fresh-cracked black pepper
- cinnamon
Heat oil in a large soup pot and sauté the ginger, garlic, celery, onion, carrot and red pepper over medium heat until translucent and soft. Stir in garam masala. Add sweet potato, bring to a boil, then simmer, covered for about 20-30 minutes or until the sweet potato is soft. Take off the heat, stir in coconut milk and lime juice. Puree with an immersion blender, check seasoning and sprinkle on cinnamon to taste.
Serves 4-6.