Sweet potato soup with ginger, coconut milk and yellow lentils

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A new investment in Accra was our slow cooker. Nothing fancy, but it is perfect for hot days (which is most of the year). We like to cook from scratch, and have made ragu for polenta, chickpea curry, lots of soup, Moroccan stews…. On Sundays I usually make yoghurt for the next week, and some sort of slow cooker dish so lunch is sorted for the next few days. We like to cook from scratch, and have made ragu for polenta, chickpea curry, lots of soup, Moroccan stews….  This time, the sweet potatoes looked good, we had fresh ginger, so soup it was.

Sweet potato soup with ginger, coconut milk and yellow lentils, made in slow cooker

  • 1 tsp sunflower oil
  • 1 onion, peeled and roughly chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground lemongrass (optional)
  • 3 inches fresh garlic, roughly chopped
  • 1.2 kilo or so of sweet potato, peeled and roughly chopped
  • 140 grammes yellow lentils
  • 1 litre vegetable stock
  • 4 tbs coconut milk powder + 200 ml water (or half a can of coconut milk)
  • Salt to taste  (1 tsp for me)

Sunday morning: soak the lentils in a cup of water, and go back to bed to listen to the Kermode/Mayo film podcast on BBC. Yes, these split yellow lentils should not need soaking, but these lentils do — possibly old? Yours might not.

Later that morning: In a frying pan, heat the oil and gently cook the onion, cumin, coriander, lemongrass and ginger, until the onion is softened. Peel the sweet potato – I had one very large one. Ask your husband to chop the sweet potato, which he does without complaint. This is the white-fleshed kind.

I have a slow cooker, which I love, so I tossed it all in there: sweet potatoes, stock, onions and spices, and slightly soaked lentils. Cook on high for 4 hours or so, until the lentils and sweet potato have softened.. If you do not have a slow cooker, this can easily be done on the stovetop in a covered pot (maybe 45 minutes or so?) Take out a cup or so of cubed sweet potato and keep it aside for texture. With an immersion blender, purée the soup until smooth. At this stage, I added salt and decided to add some coconut milk, as it was a bit thick but needed more flavour. Add the cubed sweet potato back to the pot.

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Enjoy!

 

 

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3 thoughts on “Sweet potato soup with ginger, coconut milk and yellow lentils

  1. GoodDayRome

    Well doesn’t this sound like a recipe for a cold rainy day in Portland? We love our slow cooker, too. It saved us in the heat of August in Roma. I learned to make a good roast chicken in it so I did not have to turn on the oven when it was over 30 degrees outside. Not crispy, but very moist and tasty, good for salads as the week went by.

    Reply
  2. cookiesnchem

    I think anyone who knows me (or reads my blog!) knows that I have a huge sweet potato obsession. In fact, if I could take some food with me to a dessert island, you can bet one of those would be sweet potato-related. I can just never get enough – I love it with Mexican-spiced beans and cheddar + avocado, or even in curries or pancakes. Your recipe is awesome, and I love the photography. You used all my favourite ingredients here, so I can’t wait to stock up and try this recipe out. Thanks for sharing, and I look forward to future posts!

    Reply

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