Sweet Potato and Coconut Cream Soup Serves 4
1 Tbsp groundnut oil 1 onion, peeled and finely chopped 1 garlic clove, crushed
1.25cm/=in piece fresh ginger, peeled 675g/1=lb sweet potatoes, peeled and diced 1 Tbsp lemon grass,
chopped 570ml/1 pint vegetable stock 570ml/1 pint coconut cream salt and freshly ground black
pepper 2 limes, zest and juice
Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes
until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes. Add the stock
and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are
tender. Cool the soup slightly, then liquidise with half of the coconut cream and process until
smooth. Return the soup to the saucepan, add the remaining coconut cream. Season with salt and
pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into
bowls and garnish with the lime zest. Recipe by Vegetarian Society UK.
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