Sweet Potato & Ginger Soup with Scallops

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Ingredients

  • Olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons grated ginger
  • 1kg sweet potato, peeled & cut into 3cm pieces
  • 2 teaspoons garam masala
  • 5 cups chicken stock
  • 1 cup buttermilk
  • Chilli oil to taste
  • 16 scallops
  • Coriander leaves, to serve

Method

  1. Heat 1 tablespoon olive oil in a large saucepan, add onion, garlic & ginger & cook over a low heat until onion is soft.
  2. Add sweet potato & garam masala & cook a further 2 minutes, then stir in stock. Bring to the boil and simmer for 20 minutes, or until sweet potato is soft.
  3. Process soup in batches, in a food processor until smooth, then return to saucepan.
  4. Stir in buttermilk and chilli oil and heat through.
  5. Meanwhile, brush scallops with a little olive oil and cook in a non-stick frying pan for 30 – 60 seconds each side, or until translucent and browned.
  6. Place scallops in serving bowls, pour hot soup over and serve sprinkled with coriander leaves.