sweet potato and coconut soup

this recipe is healthy and yummy!!

Ingredients

• 2 tbsp Olive Oil
• 2 cloves of Garlic
• 1 Onion sliced
• 2 pinches of Chilli Flakes
• 2 pinches of Ground Ginger
• 400g of Sweet Potato
• 400ml of chicken or vegetable stock
• 200g Creamed Coconut
• 50g Fresh Coriander leaves chopped (optional)
• Salt and Pepper to taste
• Coriander or Spinach to garnish

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.