Indian spiced sweet potato and ginger soup

Now that I am constantly surrounded by social media and images of life across the other side of the world, I have noticed something: I have season envy. Summer in New York means winter in Melbourne, and me seeing pictures of farmers market cherries and balmy BBQ nights, while I am buried under two doonas and an electric blanket. Conversely - while I am sporting a sweat moustache and a sunburn to end all sunburns in old Melbourne town, I lust enviously for the snow capped mountains, blood oranges and piping hot chocolates of elsewhere, courtesy of the internet. What a curse it is.


I never feel like I induce many feelings of season envy through my social media pursuits. I feel like I'm about to die in the furnace of hell when I cook in summer, and like my hands might snap off when I try and use them in winter. Never glamourous, never envy inducing. Which has lead me to the conclusion - I don't truly take advantage of the seasons while I have them (in a manner that makes other people jealous, because if nobody is jealous then what are we achieving, ammi rite?) So here we are, making soup. And eating it in bed under multiple blankets. Y'all jealous yet? 



1 spanish onion, chopped
2 cloves of garlic
20g crushed ginger
generous olive oil
4 teaspoons cumin
3 teaspoons whole garam masala (ground will suffice if you can't find whole)
1 teaspoon turmeric
2 teaspoons coriander powder
1/4 cup water
2 cups of vegetable stock
1 cup of coconut milk
800g sweet potato (weighed after removing the skin) cubed

GARNISH: (optional)

-coconut milk or sour cream
-chopped red chilli
-snow pea sprouts or herbs (mint would work well)



1. In a large pot, add a generous amount of olive oil and set to a medium heat. When the oil is warm, add the onion, and sauté until it is translucent. Add the garlic, watching that it doesn't burn. When the garlic is fragrant, add the spices, and allow them to cook a little bit. If they are catching and clumping, add the 1/4 cup of water. Throw in the ginger. 
2. Next up, add the stock and sweet potato, and pop a lid on the pot. Cook for about 15-20 minutes, or until the sweet potato is cooked through.
3. Take your soup stick to the mix and blend thoroughly. Add a generous amount of salt and pepper, and stir it through. Finally, add the coconut milk, and you are ready to go!