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Ingredients
Vegetable broth, ready-to-use
2–3 cups
Onions, yellow, raw
1 medium
Garlic, raw
2 cloves
Ginger root, raw
1 tablespoon
Oil, olive, extra light
1 tablespoon
Limes, raw
1 lime
Cumin (cummin) seed, dried, ground
1 teaspoon
Sweet potato, orange flesh, peeled, raw
peeled and cubed
Coconut, milk, canned, reduced fat
1 can
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Instructions
Heat oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
Add garlic and ginger and cook for 1 minute.
Add the sweet potato, cumin and a pinch of chilli flakes. Stir to coat.
Pour in the coconut milk and vegetable stock. Bring to the boil.
Reduce heat and simmer for 20 minutes until the sweet potato is completely soft.
Blend until smooth with a stick blender.
Taste and season with salt, pepper and a squeeze of lime juice.
Serve in bowls with a swirl of coconut milk and a sprinkle of chilli flakes.
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