Teresa, who is a pharmacist as well as a nutritionist, has a fascinating and wonderful personality. She is the generous-type and I do thank her for sharing this recipe with us. I love the way she cooks: it is simple, tasty and always healthy. Teresa is the author of several books and lives in London just like me. Do take a look at her website to discover Teresa Fernandez-Gil.com
Use organic fresh ingredients and in order to get all the vitamins benefits, this starter is best prepared at the last minute.
1 large sweet potato, cut in cubes but not peeled
1 red pepper, seeds removed and diced
2 garlic cloves
1 lemongrass stick thinly chopped to avoid the rough fibers and/or 1 lime leaf
1 small chunk of ginger root
1 large pinch of cumin
1 tsp powdered turmeric
1 TBS of coconut oil or cream
1 tsp of black sesame seed per serving
Step 1Steam all the vegetables for 20 minutes. Then, put them in a blender along with the cooking water and add the other ingredients. Mix it all adding hot water until you reach the thickness that suits your taste. Serve immediately in individual bowls. Sprinkle a few black sesame seeds in each bowl for decoration. Teresa also likes to serve this soup as what she calls “an Aperisoup”. In that case, serve in 6 smaller bowls for smaller portions.
Thoroughly brush the sweet potato skin before cutting it in cubes.
This soup is my favorite starter these days. I love peppers and I do tolerate them well when cooked that way. I use powdered ginger when I don’t have fresh root at hand, and I do love the unique taste of lime leaf: it gives the soup such a pleasant twist that I can’t cook without it anymore! I must admit that I also use a generous portion of coconut cream…