Spicy winter vegetable soup with coconut sambal

Take advantage of whats in season and whip up this easy soup.

Recipe «Spicy winter vegetable soup with coconut sambal» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 large leek, thinly sliced, 2 tsp finely grated fresh ginger, 2 garlic cloves, crushed, 2 small red chillies, seeded, chopped , 1 large orange sweet potato , peeled, coarsely chopped, 1 small swede, peeled, coarsely chopped, 1 litre vegetable stock , 1/4 cup shredded coconut, 1 tbsp chopped roasted peanuts, 1 tbsp shredded mint, 4 naan bread, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 large leek, thinly sliced 
• 2 tsp finely grated fresh ginger 
• 2 garlic cloves, crushed 
• 2 small red chillies, seeded, chopped 
• 1 large orange sweet potato , peeled, coarsely chopped 
• 1 small swede, peeled, coarsely chopped 
• 1 litre vegetable stock 
• 1/4 cup shredded coconut 
• 1 tbsp chopped roasted peanuts 
• 1 tbsp shredded mint 
• 4 naan bread, to serve 

Instructions

1. Heat oil in a large saucepan over low heat. Add the leek, ginger, garlic and half the chillies, and cook, stirring, for 5 minutes or until soft. Add the sweet potato and swede and cook, stirring, for 2 minutes or until lightly brown. Add the stock. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 15 minutes or until vegetables are very soft. Remove from heat.
2. Place half the potato mixture in a blender and blend until smooth. Return soup to a clean saucepan. Repeat with remaining mixture. Season with salt and pepper. Return to the boil to reheat.
3. Combine coconut, peanuts, mint and remaining chilli in a small bowl. Ladle the soup among serving bowls. Sprinkle with coconut sambal and serve immediately with grilled or barbecued naan bread.