A velvety, smooth and silky creamy, thick, sweet potato soup, with coconut, garlic, ginger and chilli sauce or chilli flakes to add warm, flavour punch. Serves 4
Collect together your equipment (see Recipe Notes below) and ingredients.
Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.
Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.
Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.
Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
Turn the heat off and leave to sit for 5 minutes before blending with using a food processor or an immersion blender. Re-heat before serving
Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.
Equipment:
Toasted Coconut:
Heat a small frying pan over a moderate heat and add the coconut, cooking until it turns light brown. It will only take a couple of minutes; coconut can burn very quickly so keep a very close eye.