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Add the stock, coconut milk, lime juice and chilli. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are tender.
Leave the soup to cool a little, ten puree half of it with a hand blender. Return the puree to the pan, add the spinach and cook for 1-2 minutes, until the spinach has just wilted and the soup has heated through. Season to taste.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Coconut, Sweet Potato and Spinach Soup
Submitted by Amanda 11 June 2009
Serves 4
Ingredients
25g butter 450 g sweet potatoes cut into 1cm dice 1 onion chopped 2 cloves garlic crushed 1 tsp grated fresh root ginger 1 tbsp medium curry paste 600 ml vegetable stock 200 ml coconut milk juice 1 lime 1/4 tsp crushed chillies 175 g fresh spinach shredded salt and black pepper
Method
Melt the butter in a saucepan and fry the potatoes, onion, garlic, ginger and curry paste for 5 minutes or until lightly golden.Add the stock, coconut milk, lime juice and chilli. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are tender.
Leave the soup to cool a little, ten puree half of it with a hand blender. Return the puree to the pan, add the spinach and cook for 1-2 minutes, until the spinach has just wilted and the soup has heated through. Season to taste.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
