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. 