Sweet Potato Soup with Coconut Milk
with garam masala & kidney beans with a twist of lime
This recipe is inspired by locro de papa - you'll give this South American soup an original twist with garam masala and coconut milk.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Sweet potato
⅓ sachet(s)
Dried thyme
¼ bunch
Scallions
½ piece
Garlic
½ piece
Carrot
¼ piece
Lime
½ pack
Red kidney beans
⅓ sachet(s)
Garam Masala
200 milliliters
Coconut milk
½ pack
Diced tomatoes with garlic & onion
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
50 milliliters
Water
¼ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Thoroughly wash the sweet potato, then dice it into 1cm chunks. Do the same with the carrot.
- Transfer both to a parchment-lined baking sheet along with half of the thyme. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 – 25 minutes, tossing halfway.
- Chop the scallions into thin rings. Crush or mince the garlic. Zest the lime and cut it into wedges. Drain the kidney beans.
- Heat a drizzle of olive oil in soup pot over medium-high heat and fry half of the scallions for 1 – 2 minutes.
- Add the garlic, garam masala* and sugar. Add the rest of the thyme and fry for thirty seconds.
*Take care, this ingredient is spicy! Add gradually as preferred.
Did you know... kidney beans contain more fibre than any other type of bean - just 100g of kidney beans provides a third of the RDA.
- Add the chopped tomatoes and the coconut milk. Pour in the water and crumble in the stock cube (see pantry for amounts). Mix well to combine.
- Season to taste with salt and pepper, then bring to a boil.
- Allow the soup to simmer gently for 7 – 10 minutes over low heat, covered.
- Stir in the kidney beans and then cook for a further 5 minutes.
- Juice 1 lime wedge per person into a small bowl.
- Take the soup off the heat and stir in the roasted sweet potato and carrot, along with the lime juice.
- Garnish the soup with the lime zest and the rest of the scallions. Add some more lime juice as preferred.