Sweet Potato and Coconut Soup

Try this really smooth soup with its lovely warm colour and subtle hints of ginger and  spices.

Remember to use sweet potatoes with orange (not white) flesh

Serves 8-10

 Ingredients

• 3 tbsp olive oil
• 2 large onions, finely chopped
• 2 medium carrots, finely chopped
• 3 garlic cloves, finely chopped
• 2 heaped tsp ground coriander
• 1 heaped tsp ground cumin
• 1kg sweet potatoes, peeled and roughly chopped
• 1.5 litre stock - chicken, vegetable, or a mixture
• 8cm piece of root ginger
• 250ml Millac Coconut Cream

Method 

• Put the oil, onions and carrots into a large pan and cook over medium heat, stirring occasionally, until the onions are softened and just beginning to turn golden brown.
• Stir in the garlic, coriander and cumin and cook, stirring, for 1-2 minutes. Add the sweet potatoes and stock.
• Coarsely grate the ginger, skin and all. Gather the gratings into your hands and, holding them over the pan, squeeze tightly so that the juice runs through your fingers. Squeeze out as much as you can and then discard the pulp.
• Bring the contents of the pan to the boil, reduce the heat and simmer gently for about 30 minutes until the vegetables are very soft.
• Purée until smooth and stir in the Millac Coconut Cream. Reheat and, if necessary, thin the soup with a little boiling water or extra stock.

Add your own touch

Replace the sweet potatoes with a winter squash, such as butternut.

Serve with

Naan bread, crusty bread or croûtons.