Sweet potato and coconut cream soup

Free from:

Eggs

Dairy

Gluten

Wheat

Serves 4.

Ingredients

• 1 tbsp groundnut oil
• 1 onion, peeled and finely chopped
• 1 garlic clove, crushed
• 2 cm piece fresh ginger, peeled
• 675g sweet potatoes, peeled and diced
• 1 tbsp lemon grass, 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.

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