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
- 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.
- Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
- Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
- 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.
- Ladle the soup into bowls and garnish with the lime zest.