Ingredients

• 1 tbsp olive oil
• 1 shallot
• roughly chopped
• 1 clove garlic
• finely chopped
• 1 sweet potato
• peeled and cut into cubes
• 200ml/7fl oz hot vegetable stock
• salt and freshly ground black pepper
• 50ml/2fl oz olive oil
• 2 tbsp roughly chopped fresh coriander
• 1 tbsp roughly chopped fresh mint leaves
• salt and freshly ground black pepper

Directions

• To make the soup
• place the oil into a saucepan over a medium heat. Add the garlic and shallot and fry for two minutes
• until softened.
• Add the sweet potato and fry for two minutes
• until beginning to brown.
• Add the stock and bring to the boil
• then reduce the heat to simmer for 15 minutes
• stirring occasionally
• until the sweet potato is soft and cooked.
• Season
• to taste
• with salt and freshly ground black pepper and liquidise with a hand-held blender.
• To make the coriander pesto
• place the herbs and oil in a food processor
• season well with salt and freshly ground black pepper and blend to a smooth paste.
• To serve
• pour the soup into a warm bowl and drizzle with the pesto.