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