Sweet potato, coconut and chilli soup

Method

Soup

Dice your onion finely and place it in a large soup pot.

Chop 2 chilli's very finely and sweat both of these off with no colour on a low heat with a touch of oil.

Peel your sweet potato and chop these up into small dices.

Add your onion and chilli.

Add 2 tins of coconut milk and top up with a little water. You want to just cover your sweet potato - don’t add too much water as the potato itself contains a lot.

Cover the soup with a lid and bring it to the boil and let it simmer for a good 30 mins, keep it moving. You will notice that the sweet potato may disintegrate but don’t worry, its still in there.

Assembly

Add small amounts of your soup to the blender and blend until smooth. The consistency will be smooth but almost thick looking, this is called voloute, which basically means velvety.

When your soup is all blended, place it in a pan and re-heat it, you may add a touch of water if its too thick.

Serve in a bowl and for decoration add slices of chilli and a few sprigs of coriander.

Ingredients

Prep time: 15 mins

Cook time: 60 mins

Serves: 6

  • 1.5kg fresh sweet potatoes

  • 3 red chillies

  • 2 tins of coconut milk

  • 1 onion

  • Veg oil

  • A few sprigs of coriander