Velvety Sweet Potato And Mango Soup
Savory, sweet and full of spices in every bite, this velvety soup is a great option when you want to get cozy with the family.
4 pouches of Sweet Potato Mango blend
200-300ml coconut milk or cream
1 tbsp neutral oil
3 kaffir lime leaves
1/2 lemon grass stalk
1/2 tsp mustard seeds
1/4 tsp curry powder
1/2 tsp salt and pepper, to taste, according to your little ones age
1 garlic clove
1/2 tbsp fresh ginger
Roasted pumpkin seeds for garnish, about 50g, optional
Extra virgin olive oil for garnish, optional
1. Start with making the coconut infusion. Peel the outer layer of the lemongrass. Trim the bottom and cut off 1/3 of the top. Cut into 3-4 pieces and lightly smash the stalk. Peel the garlic clove, slice in half and de-germed, removing the inner root. Smash both halves. Peel and mince the ginger.
2. In a pot add oil, kaffir leaves, lemongrass, garlic, ginger and mustard seeds. Heat on medium-low heat (don’t want the spices to burn) and cook through for about 3-5 mins. The aromas will be amazing! Then add the coconut milk and water. Mix through with the curry powder. Bring to a light simmer for about 10 mins. Turn off heat, cover and let sit for about 1/2 hr.
3. Meanwhile, heat your oven to 180°C. On a sheet pan lightly toss the pumpkin seeds with olive oil and roast for about 10-15mins until. You can also toast the pumpkin seeds in a pan on your stove top. Remove from heat and set aside.
4. When the infusion is done, taste and season with salt and pepper accordingly. Then add the baby blends to another pot. Turn the heat on low and strain half the coconut infusion, mix into the baby blends and repeat until you have a smooth and creamy soup. Serve in your preferred bowl, sprinkle with pumpkin seeds, chili powder and drizzle a little bit of olive oil on top.