Sweet potato and coconut soup Votes: 4 Rating: 5 You: Rate this recipe! Creamy and fragrant, this sweet potato and coconut soup is delicious! Categories Lunch Potatoes Family Favourites, School lunches Lunch 10Mins Prep Time 40 Mins Cook Time Skill Level Save this recipe people Ingredients 3 Green cardamom pods 1 Onion 600 grams Sweet potato 4 cm Piece of ginger 2 cloves garlic 2 tablespoons Groundnut oil 400 millilitres Tin of coconut milk 1 Lemon Share this recipe Cooking Instructions Bruise the cardamom pods and shake out the seeds, then roughly crush them with a pestle and mortar. Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic. Heat the oil in a large pan over a low heat. Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often. Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for 2 minutes, before adding the coconut milk. Let it simmer for 1 to 2 minutes, then stir in the stock. Cover with a lid, and leave to simmer gently for 15 minutes. Liquidise the soup with a stick blender until smooth, then season to taste with a pinch of salt and black pepper and a squeeze of lemon juice. Ladle the soup into bowls, then serve with broken up pieces of poppadoms on the side if you like.