Sweet Potato and Sesame Soup with Coconut Pesto
- Ready In:
- 1hr 30mins
- Ingredients:
- 29
- Yields:
-
1 large pot of soup
ingredients
- 297.66 g red onions
- 4.92 ml garlic
- 4.92 ml ginger, grated
- 29.58 ml light olive oil
- 28.34 g butter
- 44.37 ml dry sherry
- 14.79 ml palm sugar
- 10 fluid ounce water
- 453.59 g sweet potato
- 453.59 g carrot
- 9.85 ml fish sauce
- 14.79 ml tomato paste
- 9.85 ml sesame seeds, toasted
- 7.39 ml chili flakes
- 27 fluid ounce tinned coconut milk
- 56.69 g chopped coriander
- 14.78 ml cumin seeds, toasted
- 1 lemon, juice only
- coconut, grated and toasted,for garnish
- 99.22 g sweet potatoes, lightly poached and diced
-
Coconut Pesto
- 2.46 ml chili flakes
- 4.92 ml soy sauce
- 56.69 g coriander
- 0.25 ml chili flakes
- 14.79 ml coconut
- 14.79 ml sesame oil
- 14.79 ml pine nuts
- lemon juice, maldon salt and pepper to season
- sunflower oil
directions
- Sweat the onions, garlic and ginger in oil and butter.
- Add sherry and sugar, and sweat further for 5 minutes until it goes thick and sticky.
- Add water.
- Add sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chilli flakes and coconut milk and simmer for 1 hour until all vegetables are soft.
- Top up with water as it evaporates.
- Puree with a hand blender and add coriander, cumin and lemon juice.
- If you prefer smooth soup blend in an electric blender.
- To make the pesto, puree all the ingredients together, if it is too thick add some sunflower oil to loosen it.
- Garnish the soup with coconut pesto and diced sweet potato.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">