Warming, comforting and delicious - Roasted sweet potato and coconut soup
Recipe - Serves 5
1 white onion
1 tsp pureed garlic
3 sweet potatoes
400ml vegetable stock
400ml coconut milk
Salt and pepper
Dice up the sweet potato, drizzle with olive oil, season with salt and pepper and roast in a preheated oven for 25minutes at 180 degrees
Meanwhile, in a pot heat a tbsp of olive oil and sweat off your onion,garlic and leek until translucent.
Once your sweet potato is roasted, add to your saucepan and cover with vegetable stock. Bring this to the boil and allow cook until soft.
Add in your coconut milk towards the end and heat slowly- I find if you let the coconut milk vigourosly boil it will cause it to split.
Then, blitz with your soup gun / stick blender until smooth.
Bring back to the boil and enjoy served with some homemade brown bread or scones.