Sweet potato, tamarind & coconut soup

Sweet potato, tamarind & coconut soup

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
  • tsp garam masala
  • 350g Cooks’ Ingredients Sweet Potato & Butternut Squash Chunks
  • 2 tbsp Cooks’ Ingredients Tamarind Paste
  • tbsp coconut yogurt
  • Tandoori Mini Naans (optional)

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

912kJ/ 217kcals

Fat

5.7g

Saturated Fat

1.8g

Carbohydrates

34g

Sugars

11g

Fibre

4.3g

Protein

5.3g

Salt

1.4g

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Overall rating (5/5)

5 out of 5 stars1 rating