Tuesday, 4 March 2008

Sweet Potato and Lime Soup with Basil Cream

My friend at work, M, is a long suffering vegetarian. I say that because he is a meat eater, but lives with his lady who is a vegetarian, so he has to live off a diet of mainly lentils, beans and sweet potatoes. As a result, he was the perfect person to turn to for some sweet potato recipe tips. This is a very easy soup to make, and is very quick, it took about half an hour at the most to prepare.

The basil cream swirled into the soup at the end adds a very professional chef style touch, making the soup look pretty smart.

The resulting soup should be enough to serve 2 people. It should turn out very rich, thick and a delicious orange colour.

  • 2 tablespoons olive oil
  • 2 sweet potatoes, peeled and chopped
  • 1 onion, chopped finely
  • 4 cloves garlic, chopped finely
  • 500 mL chicken stock
  • 1 lime (juice only)
  • Handful of fresh basil leaves
  • 150 mL fresh double cream
Heat the oil in a saucepan over a medium heat. Now, add the potato, onion and garlic and fry for about 10 minutes, or until golden and soft.

Add the lime juice and chicken stock to the pan, reduce to a low heat. Simmer gently for another 10 minutes, or unti the potato is cooked all the way through.

Liquidise the soup using a hand-blender or a blender.

To make the basil cream, just put the basil and cream in a food processor and blend until smooth.

Serve the soup in warmed bowls, with the basil cream drizzled over in swirls.

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