Sweet Potato, Coconut and Chilli soup

Ingredients

• 2 tablespoons oil for frying
• 2 large onions, sliced
• 1/2 red chilli, finely sliced (or a whole chilli if you like more heat)
• 2 teaspoons chopped garlic
• 2 teaspoons ginger paste (or two tsp. grated garlic)
• 1 teaspoon turmeric
• 1 kilogram (2.2lb) yellow sweet potatoes, sliced into chunks
• 750 millilitre (3 cups) vegetable stock
• 400 millilitre (3.5 fl oz) coconut milk
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 lime (we will use the juice of half and the zest of the whole lime)
• coriander for garnishing (optional)
• chopped peanuts for garnishing (optional but recommended)

Instructions

1. 1

   In a large saucepan, heat the oil over medium heat. Add the sliced onions, cover with a lid and cook undisturbed for 5 minutes.

2. 2

   After 5 minutes, remove the lid and reduce the heat to low. Cook the onions gently for an additional 15 minutes, stirring frequently. If it seems like the onions are sticking, add a tiny splash of water. The onions should now have developed a rich, golden-brown colour. Exercise caution to prevent the onions from burning, as it can impart a bitter taste.

3. 3

   Add a small splash of water and briefly deglaze the pan by scraping the bottom with a spoon to release any stuck-on bits. This will add flavour to the soup.

4. 4

   Next, add the chopped red chilli, chopped garlic, ginger paste and turmeric. Increase the heat to medium and stir the spices into the caramelised onions for 1-2 minutes or until they smell fragrant.

5. 5

   Add the chunks of sweet potato and stir them into the onion mixture for 2-3 minutes.

6. 6

   Add the prepared vegetable stock, coconut milk, salt and black pepper. Stir everything together and bring it up to a simmer. Cook over medium-low heat for 20-25 minutes or until the sweet potatoes are soft and break apart when pierced with a fork.

7. 7

   Use a stick blender to blend the soup into a smooth, thick consistency with no visible chunks. Alternatively, transfer the mixture to a food processor and blend until smooth.If you prefer a thinner soup, add more coconut milk, cream, vegetable stock or water.

8. 8

   Finally, add the zest of one whole lime and the juice of half a lime. Test for seasoning and add more salt if needed. If you prefer an extra zing, feel free to add more lime juice.

9. 9

   Spoon the soup into bowls and garnish with your favourite toppings, such as sliced chilli, fresh coriander leaves, chopped peanuts, extra black pepper or a swirl of coconut milk or cream.