While I might not love everything winter has to offer (colds, heating bills, rain, etc), I absolutely adore winter cooking in all its forms but especially soup.
Soup is very possibly the easiest lunch you can throw together on a lazy weekend morning to cure a hangover or cold, and even then it’s so simple to double or triple the recipe to stock up your freezer… and all you need is a few fresh vegetables, some simple store cupboard ingredients and a blender.
I started off my soup making many years ago in college with ‘refrigerator soup’, made from the leftover vegetables in my vegetable drawer which were starting to look a little worse for wear, whatever dried herbs or spices I could lay my hands on and some stock.
I still call upon this recipe from time to time to use up leftover carrots and sweet potatoes, but sometimes you need some other ingredients to make it taste amazing. Adding some fresh coriander leaves, a tin of coconut milk, fresh chillies and lemongrass elevates a simple Saturday lunchtime soup to something utterly luxurious and mouthwateringly delicious.
This recipe is all about the coconut milk which is added right at the end of the cooking process and lends the soup a silky texture and a very distinctive taste. As with all soups, you can really adjust this soup to your own tastes. Add extra spices or more chillies if you want more heat, or even replace the sweet potato with butternut squash, but do not leave out that tin of coconut milk.
The leftovers from this soup will keep for a few days in the fridge and tastes great reheated for lunch the next day.
Sweet Potato, Carrot & Coconut Soup
from A Year in Avoca
1) Melt the butter in a large saucepan over a low heat and then add the onions. Cook for 10 minutes or so until the onions have softened.