Soup season is back!
Ingredients
1 tbsp oil
1 onion, diced
1 tsp dried chilli flakes
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ tsp smoked paprika
1 tbsp fresh ginger, minced
3 cloves garlic, minced
Salt & pepper to taste
1 large sweet potatoes, peeled and chopped roughly the same size
2 large carrots, chopped roughly the same size as sweet potato
1 packet of silken tofu
4 cups vegetable stock
1/2 can coconut milk
To garnish: chopped coriander leaves, extra chilli flakes, olive oil
Heat a large pot over medium heat. Add oil and onions to the pot and stir. Sauté onions, stirring well until translucent and quite soft. Add garlic, minced ginger, chilli flakes, ground coriander, turmeric and smoked paprika. Saute spices until fragrant. Cook for another minute.
Add chopped sweet potatoes and carrot and stir to coat. Season with salt and pepper. Add stock. Place the lid on and bring to a boil. Once it’s boiling, lower heat to a simmer and let the vegetables cook until tender. Add silken tofu and coconut milk and mix through. Do a taste test and adjust seasonings. Allow to cool slightly and add to a blender and blend until everything’s combined. Taste test again. When satisfied, top with coriander, chilli and a drizzle of oil, and serve immediately with crusty bread. Can be frozen for mid-week meals.
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