Spiced curry soup shot

by Alix Caiger

An easy-to-make canape from chef and caterer Alix Caiger


1 tsp cumin powder
1 tsp coriander powder
1tsp garam masala
1 tsp turmeric powder
½ tsp black pepper
½ tsp ground cardamom
½ small brown onion
3cm of fresh ginger, peeled and grated
1 garlic clove, crushed
1 tbsp coconut oil or butter
400g sweet potato, peeled and roughly chopped
1 x 400ml tin of full fat coconut milk
250ml chicken or vegetable stock
Juice of ½ lime
Sea salt
Fresh coriander, to serve


Place the spices in a frying pan and put on the heat. Stir to toast—until you can smell their fragrance. Remove them from the pan and set aside. Next, add the onion, ginger and garlic to the pan with the coconut oil. Cook for 3-4 mins, until softened.

Add the diced potatoes and spices and stir to coat. Mix in the coconut milk and stock and cook until soft. Move to a food processor and puree. Season to taste with the lime, sea salt and black pepper.

Serve hot in espresso cups with fresh coriander on top!

Recipe: Alix Caiger