Sweet Potato and Coconut Soup
This soup is great at this time of year - the coconut and zesty lime have me dreaming of summer but the ginger and chilli are perfect for boosting the immune system and kicking any nasty colds and flu that seem to be troubling a lot of people at this time of year.
It is absolutely bursting with flavour and is the perfect thing to cozy down with on a cozy evening. I actually also really love to eat this cold too so you can make a batch and keep it in the fridge for a very easy lunch the following day.
Ingredients (serves 4)
2 medium-sized sweet potatoes
2 garlic cloves
1 thumb of ginger
1 red chilli
400ml of coconut milk
1 tablespoon of cumin
1 tablespoon of coconut oil
200ml of hot water
Start by peeling the sweet potatoes and carrot. Then cut them into small chunks and steam for about 10 minutes or until soft.
Dice the onion and crush the garlic, then place them in a large saucepan with the coconut oil and cumin over a medium heat. Finely chop the chilli and ginger, and add these too once the onions are translucent.
Once they are soft, add the sweet potatoes and carrot to the large pan. Pour in the coconut milk and hot water and stir well. After a few minutes, once the liquid has heated up, pour everything into your blender to make a smooth soup. You can add a little extra water if it is too thick and just blend it for a few more seconds.
Zest and juice the lime and then mix these in, then season to serve.