Saturday, July 19, 2014

Sweet Potato, Carrot and Turmeric Soup

Turmeric peeled
2 large red sweet potatoes / kumeras
2 large white sweet potatoes/ (Ipomoea batatas)
1 bunch of young carrots
4 parsnips
1 leek/ shallot
Turmeric fresh and unpeeled
3 Turmeric roots (fresh, each small finger sized)
5 Garlic cloves
1 Chili pepper
1 Lemongrass bottom white of the stalk
3 Kaffir lime leaves (Citrus hystrix)
Fresh coriander and flat parsley
Some black pepper seeds
Olive oil
White sweet potato
Boil 1 liter of water in a pot, add black pepper, chopped lemon grass, 1 kaffir leaf
Add clean peelings and vegetable off cuts as you go. Simmer while preparing vegetables.

Clean, peel and chop leek, carrots, parsnips and turmeric. Keep the tender tips of carrots and turmeric aside. Fry leek, add turmeric in large pieces and fry, till all is golden. Add the chili pepper and the carrots/turmeric, stir. Strain some of the hot stock on to the vegetables, cover and simmer for 10 min. Cut the peeled sweet potato in large chunks, keeping a few pieces aside. Add 3 garlic and 1 kaffir leaf. Simmer in covered pot. After 40 minutes add the remaining tender vegetable bits, the remaining sweet potao pieces, and some chopped coriander/parsley.
Just before serving add the keffir lime leaf for fragrance and the last bit of coriander/ parsley.

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