Sweet Potato & Onion Soup
February 24, 2008
Have you always wanted to try something new that would jerk your tastebuds, yet remains as a healthy dish too? I introduce the sweet potato and onion soup to you!
Ingredients (serves 4)
- 2 cloves of garlic (chopped)
- 1 tsp of ginger (chopped)
- 2 medium red onions (sliced)
- 500g sweet potato (peeled and cubed)
- 1 carrot (peeled and chopped)
- 650ml of chicken stock (this can be bought in any nearby supermarkets)
- 1 cup of plain, unsweetened yoghurt
- 2 tsp of coriander (chopped)
- salt & pepper
- coriander leaves and lemon wedges for garnish
Directions
1. Heat some oil in a saucepan to saute garlic, ginger and onions until soft. Add sweet potatoes and carrot[s], and fry briefly before adding the chicken stock. Bring to a boil and let it simmer, covered for about 20 minutes until the vegetables are tender.
2. Transfer the vegetables to a food processor and add a few ladles of stock. Blend until it is smooth. Then return mixture to the pan and bring back a boil.
3 Stir in the yoghurt, salt, pepper and chopped coriander, leaves and serve with lemon wedges.
An extra tip: you could spice up your soup by adding 1 tsp of curry powder, 2 shredded kaffir lime leaves and coconut milk instead of yoghurt.
A great soup appetiser before a meal!
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