Step 1: Heat the olive oil in a large saute pan, add the finely chopped onion and the crushed garlic. Gently fry off for 3-4 minutes until soft and golden brown.
Step 2: Once the onion and garlic are cooked through add the chilli flakes, ground ginger frying for a further 2-3 minutes.
Step 3: Then add the peeled and chopped sweet potato cooking for a further 2-3 minutesnutes until soft and golden brown.
Step 4: Now add the stock (hot) and coconut. Allow to cook for about 10 minutes.
Step 5: Take care when adding hot liquid to a hot pan.
Step 6: At this stage if you wish to add the optional chopped coriander leaves then do so.
Step 7: Remove from the heat and allow to cool before pouring into a blender or food processor.
Step 8: Beware of adding hot liquids to a blender. Hot liquids can scald!
Step 9: Blend until a smooth and even consistency.
Step 10: You might find that you need to add a little warm water to thin but this is entirely up to you.
Step 11: Reheat or store in freezer.
Step 12: If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.
Step 13: Reheat or store in freezer.
Step 14: If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.
Step 16: Season to taste and garnish with Coriander (or anything green), serve with home made crusty bread. Its really delightful.