Sweet Potato Soup with Coconut Milk
with garam masala & kidney beans with a twist of lime
This recipe is inspired by locro de papa - you'll give this South American soup an original twist with garam masala and coconut milk.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Sweet potato
⅓ sachet(s)
Dried thyme
¼ bunch
Scallions
½ piece
Garlic
½ piece
Carrot
¼ piece
Lime
½ pack
Red kidney beans
⅓ sachet(s)
Garam Masala
200 milliliters
Coconut milk
½ pack
Diced tomatoes with garlic & onion
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
50 milliliters
Water
¼ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Thoroughly wash the sweet potato, then dice it into 1cm chunks. Do the same with the carrot.
- Transfer both to a parchment-lined baking sheet along with half of the thyme. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 – 25 minutes, tossing halfway.
- Chop the scallions into thin rings. Crush or mince the garlic. Zest the lime and cut it into wedges. Drain the kidney beans.
- Heat a drizzle of olive oil in soup pot over medium-high heat and fry half of the scallions for 1 – 2 minutes.
- Add the garlic, garam masala* and sugar. Add the rest of the thyme and fry for thirty seconds.
*Take care, this ingredient is spicy! Add gradually as preferred.
Did you know... kidney beans contain more fibre than any other type of bean - just 100g of kidney beans provides a third of the RDA.
- Add the chopped tomatoes and the coconut milk. Pour in the water and crumble in the stock cube (see pantry for amounts). Mix well to combine.
- Season to taste with salt and pepper, then bring to a boil.
- Allow the soup to simmer gently for 7 – 10 minutes over low heat, covered.
- Stir in the kidney beans and then cook for a further 5 minutes.
- Juice 1 lime wedge per person into a small bowl.
- Take the soup off the heat and stir in the roasted sweet potato and carrot, along with the lime juice.
- Garnish the soup with the lime zest and the rest of the scallions. Add some more lime juice as preferred.
