Recipe courtesy of Theo Michaels, Microwave Mug Soups, Lorenz Books, £10
Sweet potato, coconut and ginger are great friends and combining them creates a fiery and creamy soup in one go.
COOKING TIME: 7–7 1⁄2 minutes
EQUIPMENT: 300ml/1⁄2 pint mug
100g/3 3⁄4oz sweet potato, diced
90ml/6 tbsp tepid water
Pinch of salt
1⁄2 clove garlic, chopped 5ml/1 tsp chopped fresh red chill
10ml/2 tsp fresh root ginger, grated7.5ml/1 1⁄2 tsp olive oil 2.5ml/1⁄2 tsp cumin seeds 1.5ml/1⁄4 tsp ground cumin 1.5ml/1⁄4 tsp ground coriander
100ml/3 1⁄2fl oz/scant 1⁄2 cup coconut milk
30ml/2 tbsp stock (optional) Fresh coriander/cilantro sprigs, to garnish
1 Add the sweet potato to a mug or bowl with the water and a pinch of salt, and microwave uncovered for 5 minutes (place the mug on a plate for any overspills) and reserve.
2 In a separate mug, add the garlic, chilli, ginger, olive oil and spices, and microwave uncovered for 1 minute.
3 Drain the sweet potato and mash with the back of a fork as much as possible before combining with the cooked aromatics. Add the coconut milk and stock, if you want it looser, and microwave for 1 minute to warm through; microwave for an extra 30 seconds if not hot enough. Garnish with coriander sprigs.
I love ginger and you’ll really taste it in this recipe which also adds a little heat; feel free to add less and reduce the chilli if you don’t want it too hot.