Sweet potato, tamarind & coconut soup

Name: Sweet potato, tamarind & coconut soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 pinch salt; 1½ tsp garam masala; 350 g Cooks’ Ingredients Sweet Potato & Butternut Squash Chunks; 2 tbsp Cooks’ Ingredients Tamarind Paste; 2½ tbsp coconut yogurt; Tandoori Mini Naans (optional)

This velvety soup is packed with nutritious sweet potato, then balanced with sour tamarind and creamy coconut. Mini naans are brilliant for dunking.

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VegetarianSource of fibre

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
1 onion, chopped
1 pinch salt
1½ tsp garam masala
350g Cooks’ Ingredients Sweet Potato & Butternut Squash Chunks
2 tbsp Cooks’ Ingredients Tamarind Paste
2½ tbsp coconut yogurt
Tandoori Mini Naans (optional)

Bring a kettle of water to the boil. Meanwhile, in a large saucepan heat the olive oil over a medium-high heat and fry the chopped onion with a pinch of salt for 5 minutes until softened. Add the garam masala and fry for 1 minute more, then stir in the the Sweet Potato & Butternut Squash and fry for 5 minutes. Pour in 350ml boiled water and simmer gently, covered, for 10-15 minutes until the veg is tender.
Add the Cooks’ Ingredients Tamarind Paste and 2 tbsp coconut yogurt, then use a stick blender or jug blender to whizz until smooth, adding more water if needed; season. If serving straight away, swirl 1⁄2 tbsp coconut yogurt through each bowl of soup, grind over some black pepper and top with any fresh herbs you have to hand. Serve with Tandoori Mini Naans.

Typical values per serving when made using specific products in recipe