Vegetable Soup with Coconut (SB)

By hmp13

Ingredients

• 2 tablespoons butter
• 1/2 red onion, minced
• Generous 1 cup each diced turnip, sweet potato and pumpkin
• 1 teaspoon dried marjoram
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped scallion
• 1 quart vegetable stock
• 2 tablespoons sliver almonds
• 1 fresh chili, seeded and chopped
• 1 teaspoon sugar
• 1 ounce creamed coconut
• Salt and pepper
• Chopped fresh cilantro, to garnish (optional)

Preparation

Step 1

Melt the butter in a large, nonstick saucepan. Add the onion and fry for 4-5 minutes. Add the diced vegetables and fry for 3-4 minutes longer.

Add the marjoram, ginger, cinnamon, scallion and salt and pepper to taste. Fry over low heat for about 10 minutes, stirring frequently.

Add the vegetable stock, slivered almonds, chili and sugar and stir well to mix. Cover and simmer for 10 to 15 minutes until the vegetables are just tender.

Grate the creamed coconut into the soup and stir well. Spoon into warm bowls and sprinkle with chopped cilantro, if liked. Serve at once.