'Recipe adapted from Marmalade and Me'
Ingredients:
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil
750ml vegetable stock
200ml coconut milk
Sea salt and black pepper
Optional: pinch of chilli flakes
Method:
Heat the olive oil in a large saucepan and gently cook the onion for 5 minutes
Add the garlic and ginger and cook for 1 minute
Stir in the sweet potatoes and stock
Bring to the boil, then simmer for 20 minutes until the potatoes are soft
Add the coconut milk and blend until smooth
Season with salt, pepper and chilli flakes if using
Serve with pumpkin seeds or fresh coriander
