A gently spiced, low GI soup that makes a great lunch or dinner, served with a green salad or toasted sourdough bread.
Heat oil in a large saucepan over medium-high heat and once hot add mustard seeds, cooking until they begin to pop. Add onions, garlic and ginger and saute for 2-3 minutes.
Add spices and sweet potato and stir for a few minutes. Add stock to the pot and slowly bring to the boil. Skim any froth that arises to the surface and reduce heat to a simmer, leaving to cook for 30 minutes, stirring often.
When sweet potato is tender, stir in the coconut milk and puree in a food processor until smooth. Season with salt and pepper and serve.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 55 mins |
Suitable for: |
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| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1450 kj |
| Calories | 347 kcal |
| Fat | 22.5 g |
| Saturated Fat | 13.8 g |
| Total Carbohydrate | 28.6 g |
| Total Protein | 6 g |
| Fibre | 4.8 g |
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