Sweet Potato and Coconut Soup

This is my first instructable so I hope you enjoy it.

This is a beautiful creamy, slightly sweet, warming soup which is really easy to make in less than 30 minutes.

2 tbsp Olive Oil
2 cloves of Garlic
1 Onion sliced
2 pinches of Chilli Flakes
2 pinches of Ground Ginger
400g of Sweet Potato
400ml of chicken or vegetable stock
200g Creamed Coconut
50g Fresh Coriander leaves chopped (optional)
Salt and Pepper to taste
Coriander or Spinach to garnish

Heat the olive oil in a large saute pan, add the finely chopped onion and the crushed garlic. Gently fry off for 3-4 minutes until soft and golden brown.

Once the onion and garlic are cooked through add the chilli flakes, ground ginger frying for a further 2-3 minutes.
Then add the peeled and chopped sweet potato cooking for a further 2-3 minutes.

Now add the stock (hot)  and coconut. Allow to cook for about 10 minutes.
Take care when adding hot liquid to a hot pan.
At this stage if you wish to add the optional chopped coriander leaves then do so.

Remove from the heat and allow to cool before pouring into a blender or food processor.

Beware of adding hot liquids to a blender. Hot liquids can scald!

Blend until a smooth and even consistency.

You might find that you need to add a little warm water to thin but this is entirely up to you.

Reheat or store in freezer.
If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.

Season to taste and garnish with Coriander (or anything green), serve with home made crusty bread. Its really delightful.