Sweet Potato and Coconut Soup

1. 1

   Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender.

2. 2

   Add the sweet potatoes and lemon grass and cook for a further 3 minutes.

3. 3

   Add the stock and bring to the boil.

4. 4

   Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.

5. 5

   Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.

6. 6

   Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper.

7. 7

   Heat through without allowing the soup to boil, and add the lime juice.

8. 8

   Ladle the soup into bowls and garnish with the lime zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.