A bowl chock-full of sweet potato and smiles!
I don’t know if any of you remember, but there used to be an Aveda on Marylebone High Street with a café housing a wonderfully up-beat, friendly Carribean chef. I was not only bowled over by her radiant smile, but also by her salmon & sweet potato curry soup.
After many loyal trips and chats, she finally divulged the secret recipe for her warming soup, rich in omega 3 fatty acids, medium chain triglycerides and betacarotene for eye, skin, nervous system and immune health. This soup is so hearty and satisfying during the winter months - every time I tuck into this delight, I remember my chirpy friend and it raises a smile. I’m sure she’d wouldn’t mind me sharing this dish, especially if it makes people healthier and happier…
2 tsp extra virgin oil
1/3 cup chopped shallots or red onion
1 Tbsp minced peeled ginger
1 Tbsp minced garlic (or more)
1 1/2 cups of tinned coconut milk
2 to 3 tsp Thai red curry paste (or more, if you want real heat)
2 tsp soy sauce
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 servings of salmon, bones removed (see notes), cut into 2-inch pieces
3 handfuls of spinach leaves, rinsed
1/4 cup chopped fresh coriander
2 Tbsp lime juice
Dice the shallots and add them to a large deep saucepan with the olive oil. Fry them gently until they are transparent, then add the peeled ginger and garlic. Stir in the thai red curry paste and add the coconut milk, stirring to make sure it is well mixed.
Add the cubes of sweet potato, the lime, the coriander and soy sauce (you can add fish sauce if you like it). Bring to the boil and simmer until the sweet potatoes are soft (about 10 minutes). Then add the cubes of salmon and the spinach to the pan and simmer until the fish is cooked.
You can either serve this as a soup or as a stew with brown rice. Top with more freshly chopped coriander.