Sweet potato and cardomom soup
2kg of sweet potato, peeled and roughly chopped (2cm by 2cm)
2 large onions, peeled and sliced
2 ltr of vegetable stock
4 cloves of garlic
2 tins of coconut milk
30grams whole cardomom pods, roughtly crushed
30grams of butter, cubed
In a large oven tray place your 2kg of chopped sweet potato, 20 grams of crushed cardomon and your cubed butter.
Place foil over your tray and place in the oven at 180’c for 40 minutes, then remove the foil and continue to cook until the sweet potato is soft and once the sweet potato has a roasted colour.
When you do remove the foil from your sweet potato tray, you can in a heavy based pot (on high heat) place your oil then your sliced onions and sautee off untill translucent. then add your remaining 10g of cardamom and then vegetable stock. turn down the heat and continue to simmer.
Once your sweet potato is soft and has some colour to it you can add it to your pot with the onions in, (everything including the liquid in the tray) and now add your coconut milk.
Once that is done give it a mix through and remove from the stove.
You can now blend and strain your soup (soup will need to be strained through a fine sieve due to the cardomom pods being in the soup) if soup still to thick you can add more vegetable stock to thin down.
Once strained the soup should still be hot enough to serve but can also be returned to the heat in a clean pan to warm up and serve, or this soup can be made prior to when you need it, stored in the fridge and heat up on demand.