Sweet potato and coconut soup from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 226) by Diana Henry

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Notes about this recipe

  • averythingcooks on June 14, 2020

    I made a "pretty close" but "way scaled down" version of this. I had 1 sweet potato to use up so I roasted it with some carrot chunks & a wrinkly yellow pepper. Garlic cloves & some fresh thyme sprigs also went on the roasting tray. I scaled everything else back - a bit of a guess to get to around a 1/4 recipe, & then was very careful with the powerful finishing flavours (fish sauce, lime zest etc ). Rather than mess around adding any more of those than I already had, the last thing I added was a good sprinkle of my lime-chili salt. I'm very happy with the 3 lunch sized soups going into my freezer.

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