Ingredients

• 1 tbsp olive oil
• 1 clove garlic
• ½ onion
• sliced
• pinch dried chilli flakes
• pinch ground ginger
• 200g/7oz sweet potato
• peeled and cut into cubes
• 100ml/3½oz hot chicken stock (vegetarians may substitute vegetable stock)
• 100ml/3½oz coconut cream
• 25g/1oz fresh coriander leaves
• chopped
• salt and freshly ground black pepper
• 15g/½oz spinach leaves
• to garnish

Directions

• 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.
• Add the chilli flakes and ground ginger and fry for one minute
• then add the sweet potato and cook for 2-3 minutes.
• Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes
• then add the coriander.
• 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.
• To serve
• pour the soup into a warm bowl and garnish with the spinach leaves.