Sweet Potato Soup
2 medium-large sweet potatoes, peeled and cut up
1 large onion, roughly chopped
3-4 cloves of garlic
1 medium-hot chili pepper
1 piece of ginger the size of your thumb OR a generous teaspoon of ginger powder because your ginger has gone off
1/2 teaspoon of paprika
Some oil
Water or a light stock
Put the garlic, the chili and the ginger into a blender and whiz up; if you can't do that there's a bit later that's not going to be easy, but you can chop, mince, or crush them instead. Heat the oil in a large pan, then add the minced garlic chili and ginger paste with the paprika. Stir for a moment or two then add the onion. Cook it until it softens, stirring occasionally.
Add the sweet potatoes and stir in, cooking for five minutes or so. Add enough water or stock (preferably hot) to cover everything. Bring to the boil, then turn down to simmer until the sweet potato is completely soft (30-40 minutes probably).
I tend to let it cool off a little before using a hand blender to blend the potato and other ingredients. This will probably end up very thick, so add some more water and heat it back up to the boil, tasting to season it. It is then ready to serve, perhaps with a swirl of yoghurt or cream and some bread.
Apologies for only the one picture, I got caught up in making this.
Comments