Camden New Journal - Recipe for Sweet Potato and Coconut Soup by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Autumn’s here so it’s time to put the soup on

Clare Latimer says her cook Zoë is the champion soupmaker and here she shares one of her tasty creations

IT is at this time of year that we get nagged to start serving soup in my shop so we started with this one below. Zoë my cook has been working with me for 21 years and has to now be the champion soup maker with a wonderful mix of ingredients. She just browses around the kitchen and adds from here, there and everywhere.
This soup was her invention. Roasting the potatoes prevents having to peel them and brings out the genuine sweet flavour and the coconut produces the wonderful creamy nutty taste and texture.
Now that we are opening our shop on a Saturday from 11am-2pm we are finding the soup a great comforter after the stroll to the farmer’s market for people in Primrose Hill.

Sweet Potato and Coconut Soup
If you don’t like chilli or ginger then just leave it out and perhaps add another flavour, which suits you better.
The water amount is a bit vague because it depends on the size of the potatoes and how thick you like your soup.
Block coconut can be bought in most shops and it gives a wonderful creamy texture and this prevents adding milk or cream.

Ingredients
Serves 4
Four medium sweet potatoes;
Little olive oil;
Half red chilli;
Half block coconut cream
Water;
One desp fresh ginger, grated;
Salt and freshly ground black pepper;
Handful fresh coriander.

Method
Preheat the oven 200C 400F Gas 6.
Cut the sweet potatoes into cubes about the size of large walnuts. Put on roasting tin with the chopped chilli and add little oil. Toss and then roast for about a quarter of an hour or until soft but not browning.
Put the cooked potatoes into a large saucepan and add the block coconut and then just cover with water.
Add the ginger, salt and pepper. Bring to the boil and then simmer for about 10 minutes. Leave to cool slightly and then blend until smooth. Add more water if you prefer a thinner soup. Check seasoning and then serve with a garnish of fresh chopped coriander.

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