Sweet Potato, Coconut and Cardamom Soup

Warm, spicy winter soup! Win. Shot on a newspaper prop that conveniently features our Prime Minister’s embarrassing phonecall with Donald Trump because when we need to take gay rights to a harmful public vote because of this man I do not give a shit.

But onto the food.



Approximate cost to buy everything: between $5 and $20 depending on whether your pantry is stocked

Will serve: 6 people

Time taken: 1 hour from setup to table, 40 of which is oven time

The protein, iron and calcium I’m not getting from meat? Not a whole lot, vegetable soup and such. ✌😓



1 large sweet potato, peeled and cut into 3cm cubes (I also chopped up a little bit of carrot and added a cube of frozen spinach)
1 litre vegetable stock
1 can light coconut milk
2 cloves garlic, minced
1 tbsp finely-chopped fresh coriander
1 tsp ground cardamom
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground chilli
Coconut yoghurt, toasted coconut, fresh chilli and fresh coriander, to serve



Preheat oven to 180*C. Put sweet potato on an oven tray, give a good rub with olive oil and bake for 40 minutes or until very tender.

In a large saucepan, drizzle a little olive oil and heat over medium-high heat. Add garlic and fry until golden. Add spices and fry for 2 minutes or until lightly toasted. Then, add sweet potato, coriander and stock, stir well, blend together using a handheld blender, and simmer with the lid on until very hot.

Stir through coconut milk and let simmer for an extra 5 minutes before serving.



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