Sweet Potato and Coconut Soup is a traditional Pitcairn Islands recipe for a classic soup of sweet potatoes, onion and garlic in a coconut milk and vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Sweet Potato and Coconut Soup.
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Ingredients:
1 tbsp groundnut oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
12mm piece of fresh ginger, peeled
675g sweet potatoes, peeled and diced
600ml vegetable stock
1 x 400ml tin coconut milk
salt and freshly-ground black pepper, to taste
juice of 2 limes
Method:
Place a large saucepan over medium heat. Reduce the heat, add the oil and use to gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and cook for a further 3 minutes.
Add the stock and bring to a boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
Take off the heat and set the soup aside to cool slightly, then liquidise with the coconut milk and process until smooth.
Season with salt and black pepper. Heat through without allowing the soup to boil, then add the lime juice.
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