Sweet potato, tamarind & coconut soup

Name: Sweet potato, tamarind & coconut soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 pinch salt; 1½ tsp garam masala; 350 g Cooks’ Ingredients Sweet Potato & Butternut Squash Chunks; 2 tbsp Cooks’ Ingredients Tamarind Paste; 2½ tbsp coconut yogurt; Tandoori Mini Naans (optional)

This velvety soup is packed with nutritious sweet potato, then balanced with sour tamarind and creamy coconut. Mini naans are brilliant for dunking.

5 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

1 tbsp olive oil
1 onion, chopped
1 pinch salt
1½ tsp garam masala
350g Cooks’ Ingredients Sweet Potato & Butternut Squash Chunks
2 tbsp Cooks’ Ingredients Tamarind Paste
2½ tbsp coconut yogurt
Tandoori Mini Naans (optional)

Method

Bring a kettle of water to the boil. Meanwhile, in a large saucepan heat the olive oil over a medium-high heat and fry the chopped onion with a pinch of salt for 5 minutes until softened. Add the garam masala and fry for 1 minute more, then stir in the the Sweet Potato & Butternut Squash and fry for 5 minutes. Pour in 350ml boiled water and simmer gently, covered, for 10-15 minutes until the veg is tender.
Add the Cooks’ Ingredients Tamarind Paste and 2 tbsp coconut yogurt, then use a stick blender or jug blender to whizz until smooth, adding more water if needed; season. If serving straight away, swirl 1⁄2 tbsp coconut yogurt through each bowl of soup, grind over some black pepper and top with any fresh herbs you have to hand. Serve with Tandoori Mini Naans.