Sweet Potato and Coconut Cream Soup

Ingredients

• 1 tbsp groundnut oil
• 1 onion peeled and finely chopped
• 1 clove garlic crushed
• 2cm piece ginger peeled and grated
• 675g sweet potatoes peeled and diced
• 1 tbsp lemongrass chopped
• 600ml vegetable stock
• 600ml coconut cream
• Salt and freshly ground black pepper, to taste
• 2 limes zest and juice

Method

1. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.
2. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
3. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
4. Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
5. Ladle the soup into bowls and garnish with the lime zest.