Serves 4
INGREDIENTS
1 young coconut
1 brown onion, chopped
1 small red chilli, chopped
1 tbsp grated fresh ginger
1 tbsp lime juice
2 cloves garlic, chopped
2 tbsp olive oil
2 - 3 tbsp fish sauce
8 kaffir lime leaves
500 gm (about 4) carrots, peeled and sliced
300 gm (about 1 small) orange sweet potato, peeled and sliced
750 ml water
Salt to taste
Coriander to garnish
DIRECTIONS
1 Heat oil in a large saucepan over medium heat, add onion and cook for several minutes until soft. Add garlic, chilli, ginger and lime leaves and cook for 1min.
2 Add carrot and sweet potato, stir well then add water (water level should just cover vegetables). Bring to a boil, then reduce heat and simmer for about 20min, or until vegetables are tender.
3 Cool slightly, discard the lime leaves then transfer to a blender and puree until very smooth.
4 Cut young coconut and extract the juice. Scrape coconut flesh from the inside and slice finely to use as a garnish.
5 Return pureed soup to saucepan, add coconut juice and fish sauce to taste, bring to the boil.
6 Add lime juice and season with salt if necessary. Serve soup garnished with sliced young coconut flesh and coriander leaves.
Recipe courtesy of SuperNature, Singapore’s premier organic and natural food and health store.