Cardamom & Coconut Sweet Potato Soup | Abel & Cole
Cardamom & Coconut Sweet Potato Soup
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Prep: 10 mins
Cook: 60 mins
A soup so good you'll be clicking your heels with joy when you tuck in. Sweet potatoes are full of vit A and the cadamom has plenty of iron, which makes it all the sweeter.
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Ingredients you'll need
  • 2 sweet potatoes
  • 1 bulb of garlic
  • 2 cardamom pods
  • A tin of coconut milk
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • A gloss of oil
  • 150ml stock or boiling water, as needed (more or less, to taste)
Step by step this way
  • 1.

    Preheat your oven to 200°C/Gas 6. Set a roasting dish on the top shelf to heat up.

  • 2.

    Peel your sweet potatoes. Cut into 2-3cm cubes. Tumble into the warmed roasting dish. Gloss with 1 tbsp oil. Season. Cut 1cm off the pointy end of your garlic. Tuck it into the dish with the sweet potato.

  • 3.

    Roast for 30 mins or till everything is mashably tender.

  • 4.

    Crush the cardamom pods to reveal the little seeds inside. Crush the seeds in a pestle and mortar or on a chopping board with the bottom of a glass till powdered.

  • 5.

    Put the roasted sweet potato cubes into a food processor or blender. Squeeze in the soft, tender garlic cloves from their skins. Add the ground cardamom and the coconut milk. Blend till smooth.

  • 6.

    Taste. Add more stock or water and more cardamom or seasoning as needed. Taste and tweak till the soup is just right for you.

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