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Sweet Potato and Sesame Soup with Coconut Pesto
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- #9151
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 ounces red onions
1 teaspoon garlic
1 teaspoon fresh ginger, grated
2 tablespoons light olive oil
1 ounce vegan margarine
3 tablespoons dry sherry
1 tablespoon palm sugar
10 ounces water
1 1/2 pound sweet potatoes, diced
1 1/2 pound carrots, diced
2 teaspoons soy sauce
1 tablespoon tomato paste
2 teaspoons sesame seeds, toasted
1 1/2 teaspoon dried chili flakes
27 ounces coconut milk
2 ounces fresh coriander, chopped
3 teaspoons cumin seeds, toasted
1/2 lemon, juiced
coconut, grated and toasted, for garnish
3 1/2 ounces sweet potatoes, lightly poached and diced
Coconut Pesto
1/2 teaspoon dried chili flakes
1 teaspoon soy sauce
2 ounces fresh cilantro leaves including stalks
1 pinch dried chili flakes
1 tablespoon freshly grated coconut
1 tablespoon sesame oil
1 tablespoon pine nuts
lemon juice, to season
salt and pepper, to season
sunflower oil (as needed)
directions
Sweat the onions, garlic and ginger in oil and vegan margarine. Add sherry and sugar, and sweat further for 5 minutes until it goes thick and sticky.
Add water. Add sweet potatoes, carrots, soy sauce, tomato paste, sesame seeds, chili flakes and coconut milk. Simmer for 1 hour until all vegetables are soft. Top off with water as it evaporates.
Puree with a hand blender, then add coriander, cumin and lemon juice. If you prefer smooth soup blend in an electric blender.
To make the pesto, puree all the ingredients together. If it is too thick, add some sunflower oil to loosen it. Garnish the soup with coconut pesto and diced sweet potato.
Recipe Source: Gerry Goldwyre, Masterchef with the BBC
added by
andymich
nutrition data
Nutritional data has not been calculated yet.
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