Ingredients

• 3 sweet potatoes
• 1 tbsp coconut oil
• 1 red onion
• 3 garlic cloves, crushed
• 1 tbsp curry powder, medium
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/4 tsp ground ginger
• 1/4 tsp ground turmeric
• Pinch of hot chilli powder (optional, add to taste)
• 1 tin (400ml) coconut milk, full fat
• 400ml vegetable stock
• 1 lime

Instructions

1. Peel the sweet potatoes and cut into 1.5 inch sized pieces.
2. Heat the coconut oil in a large heavy bottom pan on medium heat. Finely dice the onion and add once the oil is melted.
3. Cook for a few minutes until soft and translucent then add the crushed garlic. Cook for another minute.
4. Add all the spices and cook for 20 seconds, stirring, until fragrant.
5. Add the sweet potato, coconut milk and vegetable stock. (I add the stock cube to the empty tin and fill up with hot water).
6. Bring to a simmer and leave for about 20-25 minutes until the sweet potato is soft through.
7. In the meantime make the toasted coconut flakes. In a dry pan on low-medium heat, add the flakes in an even flat layer.
8. Cook for a few minutes on each side until turning golden. Take off the heat. They may soften but they will crisp up again when cooled.
9. When the sweet potato is soft (pierce with a knife to check) blend the soup with a hand held blender until smooth and creamy.
10. Add the juice from the lime and add salt and pepper to taste. I find it doesn’t need much extra salt as the stock already contains salt. I like this soup quite thick but if you want it thinner add a little more water.
11. Serve and top with toasted coconut flakes, chopped fresh coriander and extra chilli powder if you like it hot!