Sweet potato, coconut and lime soup

Sweet potato, coconut and lime soup

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

This is our runaway bestselling soup in the café and we are hugely proud of Linsey for inventing it. It is the type of soup that appeals no matter what the weather. It will cheer you up on a dull day, or provide comfort after the most raucous of weekends, and we love it. - Nichola

Ingredients

Quantity Ingredient
4 medium sweet potatoes, peeled and cut into 2½ cm chunks
1 1/2 white onions, cut into 2½ cm chunks
4 carrots, cut into 2½ cm chunks
2 x 400ml light coconut milk
2 limes, grated zest
2 tablespoons roughly chopped coriander, to serve
salt
freshly ground pepper

Method

  1. Put all the vegetables in a heavy-based deep pan and add enough cold water to almost cover them. Bring to the boil on a high heat, then turn the heat down and simmer for 20 minutes, uncovered, until the vegetables are soft.
  2. Add the coconut milk and lime zest. Simmer for a further 5 minutes.
  3. Remove from the heat and allow to cool a little before liquidizing until smooth with a hand blender. Season to taste. Stir through the coriander and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again