This simple healthy recipe can be used as a starter dish for Christmas (or anytime really). It’s a delicious soup of Sweet Potato, Red Capsicum & Coconut Milk and can be served cold or warm. If your prefer warm (which we do) its best for all ingredients to be at room temperature.
Sweet Potato, Red Capsicum & Coconut Milk Soup
(I know this post would be better with a photo but I have ran out of time. I’ll add one when I make them at Christmas time).
Ingredients
3 smallish sweet potatoes
1 large red capsicum
400ml can of coconut milk
handful of walnuts
handful of coriander
Sour Cream or NaturalYoghurt (your preference)
Salt & Pepper to taste
Method
1. Peel Sweet Potato & slice in preparation for steaming
2. Cut the capsicum & remove the seeds. Cut into strips (doesn’t have to be thin or consistent widths)
3. Steam sweet potato for about 15 mins or until tender
4. Strain Sweet Potato & put into a blender bowl
5. Add red capsicum & can of coconut milk
6. Blend whilst sweet potato is still warm, gradually increase the speed until full speed is reached & the soup is smooth & creamy
7. Let stand for 5 minutes, then taste. Add salt & pepper to suit your tastes
8. Serve with a dollop of sour cream (or yoghurt) on top, then crumble some walnuts over the sour cream, then place a few coriander leaves on top for colour & decoration.
All up this dish probably takes about 30 mins including cutting, steaming & preparing. It is quit subtle in taste despite the strong flavours of each of the ingredients.
ENJOY!