Ingredients

Instructions

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 15:

  • Step 16:

  • Season to taste and garnish with Coriander (or anything green), serve with home made crusty bread. Its really delightful.
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