Ingredients
1 Diced Onion 4 Garlic Cloves 3 Sweet Potatoes (Washed) 30g Coriander ½ Red Chilli 1 Thumb Size Piece Grated Ginger 1 x 800g Tin Coconut Milk 2 Vegetable Stock Pots 150ml Vegetable Oil
Method
Chop the sweet potato in to 2cm chunks add to a tray with salt and pepper and 50ml of the vegetable oil and cook in the oven on 180c for 25 minutes (you don’t need to peel the sweet potato) . Heat 100ml of the vegetable oil in a pan and add the onion, garlic, ginger and chilli and cook for 5 minutes, chop the sweet potato into 2cm chunks and add to the pan. Once the sweet potato is done in the oven add to the pan then add the coconut milk, and stock pot then cover the vegetables with water. Add the chopped coriander then blend the soup until smooth and season with salt and pepper to taste.
Steve’s Top Tip
Make some lime yogurt and add toasted pumpkin seeds as a topper to your soup for a bitter crunch.