Sweet Potato and Coconut Soup
4 – 5 people
2 to 3 large sweet potatoes (roughly 1.5 kg)
1 teaspoon vegetable oil
1 thumb sized piece of fresh ginger
1 turmeric root (or ½ teaspoon powdered turmeric)
A couple of twists of salt and pepper
2 tins coconut milk
½ teaspoon powdered fenugreek
800 millilitres gluten-free vegetable stock
3-4 sprigs of fresh coriander
1-2 fresh red Thai chillies
Begin by peeling, topping and tailing and then shredding the carrot then set aside. Then peel and finely grate the ginger. Continue by peeling the sweet potatoes and chopping these into squares roughly 20cm by 20 cm. Heat a teaspoon of vegetable oil in a large saucepan then add the ginger and carrot and stir fry for 1-2 minutes. Pour in the stock and add the sweet potatoes, fenugreek, turmeric, salt and pepper then simmer for 20-25 minutes until the potato is cooked through.
Remove from the heat and use a hand blender to finely blend the sweet potato into a puree. Once done return to the heat, add the coconut milk and heat until the soup begins to simmer. Remove from the heat and serve into bowls then top each bowl with a handful of chopped coriander leaves and chilli.