Sweet Potato Soup with Eggplant Croutons

1 medium sweet potato, peeled and diced
1 small eggplant, diced
2 tablespoons olive oil
1 red onion, peeled and roughly chopped
1 teaspoon ground ginger
1 teaspoon medium curry powder
6 cardamom pods, split
2 cups vegetable stock
2 ounces double/heavy cream
1 teaspoon fresh mint, roughly chopped
1 teaspoon fresh coriander, roughly chopped

Heat 1 tablespoon of oil in a medium saucepan.

Saute the potato for 4-5 minutes.

Add the onion and cook for a further 2-3 minutes until softened.

Stir in the spices for 1 minute.

Pour in the stock and bring to the boil.

Reduce the heat and simmer for 5-6 minutes or until the potato is cooked through.

In a small saucepan, heat the remaining oil.

Fry the diced eggplant until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

Stir the cream and herbs into the soup then carefully transfer to a liquidiser. Blend until smooth.

Serve the sweet potato soup with the eggplant croutons scattered on top.



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