Sweet potato, coconut and ginger soup
Warm up with a creamy bowl of sweet potato soup. Ginger gives it a nice kick keeping you toasty throughout the winter.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic
- ½ onion, sliced
- pinch dried chilli flakes
- pinch ground ginger
- 200g/7oz sweet potato, peeled and cut into cubes
- 100³¾±ô/3½´Ç³ú hot chicken stock (vegetarians may substitute vegetable stock)
- 100³¾±ô/3½´Ç³ú coconut cream
- 25g/1oz fresh coriander leaves, chopped
- salt and freshly ground black pepper
- 15²µ/½´Ç³ú spinach leaves, to garnish
Method
Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.
Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes.
Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.
Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
To serve, pour the soup into a warm bowl and garnish with the spinach leaves.
