Spicy sweet potato soup

Whilst at Mother in law Spread's house last weekend, I sat down and flicked through Hugh Fearnley-Whittingstall's 'Veg'. You'll be as surprised as I was that I don't have this ubiquitous vegetarian cookbook, from the TV series. I stole a few of the recipes that took my fancy - which was basically the ones I knew I had ingredients in the house to make. This delicious sounding spicy sweet potato soup was defnitely one such dish, and still a very welcome warmer in this horrid cold and wet weather.


What you will need
2 onions
4 cloves garlic
4-5cm piece of ginger
1-2 red chillies
1 table spoon garam masala
2 tea spoons curry powder (1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp tumeric and chilli powder)
3 sweet potatoes (700g)
1 litre vegetable stock
400ml coconut milk
Fresh coriander
1-2 limes


Firstly chop the onions, garlic, ginger and chillies. Put all but the chillies into a pan with some oil to soften for 5-10 minutes before adding the chopped chillies, garam masala and curry powder to the pan. Cook for a further minute before adding the vegetable stock.


Next, peel and cube the sweet potatoes, adding to the pan with the coconut milk and juice of the limes.


Leave the soup to simmer for 20-25 minutes until the sweet potatoes are cooked through before blending.

Serve with some fresh coriander and creme fraiche. This is going to perfect for our work lunches this week. So satisfying, yet so easy.