Sweet potato & coconut soup
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1kg sweet potato, peeled and chopped
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1 teaspoons oil
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2 tablespoons grated ginger
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2 teaspoons cumin seeds
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2 red chillies, chopped
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2 stalks lemongrass, finely chopped (do not used stringy green part)
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2 cups vegetable stock
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2 cups coconut milk
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1 tablespoon palm or brown sugar
Step 1 - Steam sweet potato for 10 minutes until tender and soft. Drain and set aside.
Step 2 - Heat oil in saucepan over medium heat, add ginger, cumin seeds, chiles and lemongrass and cook for 3 minutes.
Step 3 - Place sweet potato and cooked spice mixture ina food processor or blender with 1 cup of hte stock and process until smooth. Add the other cup of stock and process again.
Step 4 - Place puree in a large saucepan over medium heat. Add coconut milk and palm sugar and stir until soup is simmering and hot.
Serves 4