Spiced Coconut and Potato Soup

Ingredients

  • 2  onions

  • 4 garlic cloves

  • 2 inch ginger

  • 2 red chilies

  • 1 tbsp canola oil or coconut oil

  • 1/2  tsp  salt

  • 2 tsp ground turmeric

  • 3 cups  vegetable stock

  • 1.5lbs  potatoes cut in half or quarters if large

  • 8 oz sweetcorn canned or fresh

  • 1 can full fat coconut milk 13.6oz

  • 1 cup frozen peas

  • For Garnish: 1 lime, fresh cilantro, red chili

Instructions

  1. Peel and finely chop the onion.

  2. Peel and mince/grate the garlic and ginger.

  3. Finely chop the red chili (if you want to reduce the heat remove the seeds and membrane)

  4. Heat the oil in a large pan over a low heat.

  5. Add the onion, garlic, ginger, chili and salt. Then fry for 3-4 minutes until everything has softened but not colored.

  6. Add the turmeric and vegetable stock and bring to a simmer.

  7. Add the potatoes and simmer for 15 minutes.

  8. Add fresh sweet corn into the soup. Cook for a further 5 minutes. If usiing canned or frozen sweet corn instead add along with peas in step 9.

  9. Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.

  10. Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.

Recipe adapted from sprinklesandsprouts