This
is a pretty soup, with a West Indian feel to it. I prefer to make it with orange or yellow sweet potato or kumara.
Use
1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the
salt.
Serves
2 for a main course, 4 for a starter
Ingredients
2 red
peppers
2
large or 1 very large sweet potato/kumara
1
onion
2 tbsp
olive oil
1 tsp thyme
1/2 tsp ground cumin
1
litre water
2 tbsp
cream of coconut
salt
and pepper
lime
or lemon juice
Method:
- Heat the peppers over a flame until the skins bubble and then peel them.
- Peel and dice the sweet potatoes, dice the onion. (I don't usually peel kumara.)
- Heat the oil in a pressure cooker and cook the kumara and onion over a medium heat, for about 10 minutes.
- Chop the pepper and add them to the other vegetables along with the thyme and cumin; mix well.
- Add the water, bring to the boil and pressure cook for 10 minutes. When the pressure has reduced, mash with a potato masher or stick blender, until the vegetables are reduced to a purée. Leave it chunkier, if you prefer.
- Return to the heat and stir in the cream of coconut. Season with salt and pepper. Taste and add lime or lemon juice.
- Add some chilli if you want a spicier soup.
- Add coconut milk if you don't have any cream of coconut. If you are going to blend the soup, you could even add dried coconut.
- Use salted lime or lemon, instead of the juice, but go easy on the salt.