Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 tablespoon fresh ginger (finely chopped or grated on a microplane)
  • 1 clove garlic (minced)
  • 1 jalapeño (deseeded, membranes removed and diced (see note 1))
  • 1 teaspoon allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 rib celery (chopped)
  • 4 cups sweet potato (chopped into 3/4 inch cubes)
  • 2-3 cups stock (enough to *barely* cover the veggies)
  • 13.5 oz coconut milk (400 mL; full fat)

Instruction

  • Heat oil in a medium pot over medium heat. Add the onion and cook for 5 or so minutes, until cooked through and translucent.
  • While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).
  • Add the ginger, garlic and spices to the pot and cook for a minute, until nice and fragrant.
  • Add the celery, sweet potato and stock (just enough to *barely* cover the veggies).
  • Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
  • Stir in the coconut milk, then puree with an immersion blender.
  • Taste for spice and salt and add more as needed (you could kick it up with some cayenne if it's not spicy enough for you).