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Sweet potato, coconut and ginger soup

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

Warm up with a creamy bowl of sweet potato soup. Ginger gives it a nice kick keeping you toasty throughout the winter.

By Antony Worrall Thompson

From Ready Steady Cook

Shopping list

Ingredients

How-to videos

Method

  1. Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.

  2. Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes.

  3. Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.

  4. Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

  5. To serve, pour the soup into a warm bowl and garnish with the spinach leaves.