Sri-Lankan Soup

I'm told that the last post about Victorian door construction was a bit long and techy. Fair enough. It was...

So in the middle of all the door-related activity, I made a fantastic soup, using up some sweet pototoes and a butternut squash.

This was courtesy of Tamasin Day-Lewis, in a rather excellent soup recipe book we've got: Soup Kitchen: Spiced Sweet Potato and Red Onion Squash Soup. But works just as well with butternut squash.

Anyways, this one's complex, but worth it.

Start of off by gently cooking an onion and 2 garlic cloves in a bit of butter.
Then had a tsp each of cumin, coriander and sesame seeds, but only after you fry them gently for 30 seconds. Brings out all the aromas.

Then add to the onion/garlic mix, along with a thumb of ginger (grated), 1 or 2 green chillis, seeded and chopped, zest of a lime, and a tsp of honey. It's going to smell really, really good at this point - stir it all up a bit.

Then add 1.2 litres of veg stock, half the juice of a lime (you'll add the rest later), a bunch of coriander leaves and bring it all to the boil. Let it simmer for about 20 mins - everything should be cooked and tender at that stage.

Have to liquidise it now. We're lucky enough to have a kenwood blender which is ace (if tricky to wash up), but hand held blenders work well too. Add the rest of the lime juice
Then just serve - quite good with a wee bit of plain yoghurt. Nice and spicy!