Sweet potato, coconut & cardamom soup

July 14, 2017

“The crispness of the coconut flakes and poppadom pieces contrast brilliantly with the smooth soup. ”

Serves 4-6
Cooks In: 50 minutes
Difficulty: Not too tricky


  • 3 green cardamom pods
  • 1 onion
  • 600 g sweet potato
  • 4cm piece of ginger
  • 2 cloves of garlic
  • 2 tablespoons groundnut oil
  • 1 x 400 ml tin of low-fat coconut milk
  • 800 ml organic vegetable
  • 1 lemon


  • 1 tablespoon groundnut oil
  • 1 teaspoon coriander seeds
  • 1 pinch of dried chilli flakes
  • 2 jarred roasted peppers
  • 100 g baby spinach
  • 4 large or 12 mini poppadoms , optional


Bruise the cardamom pods and shake out the seeds, then roughly crush them with a pestle and mortar.

Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic.

Heat the oil in a large pan over a low heat. Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often.

Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for 2 minutes, before adding the coconut milk.

Let it simmer for 1 to 2 minutes, then stir in the stock. Cover with a lid, and leave to simmer gently for 15 minutes.

Liquidise the soup with a stick blender until smooth, then season to taste with a pinch of salt and black pepper and a squeeze of lemon juice.

To make the red pepper topping, heat the oil in a frying pan, then roughly crush and add the coriander seeds and add the chilli flakes. Cook for 1 minute, or until lovely and fragrant.


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