Good time for this kind of thing right now. It’s not even half-way through winter if you reckon on winter in this country encompassing March and sometimes potentially part of April. How did we end up here and not in the caribbean?
Well, not exactly compensation for living in a country so far north it’s practically Arctic, but still you take what comfort you can. This soup is a warming and nourishing kind of broth that along with a homemade cornbread to dip in periodically, is more than just the sum of its’ parts.
The trick with a soup, stew or sauce is getting the right balance between opposing flavours. You need a richness to warm the heart; that comes from the coconut milk here. Then you need a piquancy to enliven the senses, that is the lime juice. The sweetness of the jaggery or brown sugar also adds a depth and rounds out the palate, whilst the spices and chili along with a good dash of stock give the savoury body to bring the whole thing into unison.
- 1 cup dried kidney beans (or substitute to cups tinned)
- 1 medium sweet potato (cut into small cubes)
- 2 cups stock or water
- 1/2 tin (roughly 1 1/2 cups) coconut milk
- 1 stick celery
- 1 cup chopped tinned tomatoes
- 2 tbs olive oil or ghee
- 1 tbs cornflour
- 1 tbs finely minced ginger root
- 1 tsp jaggery or brown sugar
- 1 tsp thyme
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp chili flakes
- salt and pepper
- coriander to garnish
- lime wedge squeezed (optional)
- 1. soak kidney beans overnight, drain, pressure cooked for 30 mins.
- 2. warm the oilive oil or ghee in a heavy bottomed pan and saute the celery root. Add the ginger and stir for another minute, add the spices, sugar and splash of water and stir again for a minute until dry.
- 3. Now add the sweet potato, stock, tomatoes, cooked beans and salt and pepper. Simmer for 25 minutes, partially covered until the potato is cooked.
- 4. Stir the coconut milk with the cornflour and add to the pot. Stir for a minute until it starts to thicken the soup, now partially cover and simmer for another 5 minutes. Garnish with coriander and serve with a squeeze of lime juice.