Sweet Potato and Coconut Soup
|Olive oil||4 Tablespoon|
|Onions||2 , finely chopped|
|Sweet potatoes||1 Pound, peeled and roughly chopped (500 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Fresh ginger root piece||3 Inch, peeled and finely chopped|
|Dried chile flakes||1⁄4 Teaspoon|
|Sea salt||To Taste|
1. Using a corkscrew, drill holes in the three eyes at the top of the coconut. Pour the liquid out of the eyes and reserve. Crack open the coconut, prise out the flesh and grate it roughly.
2. Put the grated coconut into a bowl with 1 litre (1 3/4 pints) boiling water and leave to stand for 1 hour to cool. Squeeze and rub the grated coconut into the water, as if washing, to extract as much of the juice and oil from the coconut flesh as you can. Strain the liquid into a jug and reserve 2 tablespoons of the coconut pulp.
3. Heat the oil and gently fry the onion for about 10 minutes or until golden brown. Add the chopped sweet potato flesh and fry for 4-5 minutes or until the flesh has begun to brown.
4. Add the crushed garlic, chopped root ginger, dried chilli and the reserved coconut water and white coconut milk. Add the 2 tablespoons coconut pulp and salt and pepper and bring to a fast simmer, but do not boil. Cover the pan and simmer for 30-35 minutes.
5. When the sweet potato is tender, blend it, in batches, in a food processor or blender, then return to the pan. Check the seasoning once more then heat through thoroughly and serve.