What more do you need on a windy Autumn day than this delicious sweet potato soup with chilli, ginger & coconut cream, served with toasted pumpkin seed rye bread. Would taste equally as sweet with a few roasted vine tomatoes on top!
Serves 2
You'll need:
- 1 onion
- 2-3 sweet potatoes (peeled and chopped)
- grated fresh ginger (about an inch)
- 1 clove of garlic, chopped
- chilli (optional or to taste)
- 3 Tbs coconut cream
1) Saute onion till transparent.
2) Grate the ginger and add with chopped garlic.
3) Add the sweet potatoes, cover with boiling water and bring to boil.
4) Simmer for approx 30 minutes or until soft.
5) Add chilli and coconut cream.
6) Season with salt and pepper and serve with a drizzle of olive oil and coconut cream.
