Ingredients Jump to Instructions ↓

  1. 2-3 tbsp rapeseed oil

  2. 400 g sweet potatoes , peeled and chopped

  3. 3 red chillies , chopped

  4. 3 shallots , chopped

  5. 1 tbsp Jamaican jerk seasoning

  6. 400 ml coconut milk rapeseed oil crusty bread , to serve

Instructions Jump to Ingredients ↑

  1. Sweet potato velouté Method 1. Heat a tablespoon of the rapeseed oil in a large pan and fry the shallots, half the chillies and the sweet potatoes for 3-4 minutes, or until softened slightly. Stir in the jerk seasoning and add enough water to cover. Simmer for 5-6 minutes, or until softened.

  2. Add the coconut milk to the pan and cook for a further 8-10 minutes, then transfer to a food processor and blend until smooth. Pass through a sieve and keep warm until ready to serve.

  3. Meanwhile, in another pan warm the rest of the chillies with the remaining rapeseed oil for 4-5 minutes to infuse the flavours. Strain through a fine sieve and discard the chillies.

  4. Serve the soup in big bowls with a drizzle of chilli oil on top and some crusty bread on the side.


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