1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd)
2 cloves garlic, crushed
400 ml can coconut milk
600 ml vegetable stock
700g sweet potatoes, peeled & sliced
Salt & Pepper, for seasoning
fresh coriander leaves (optional to garnish)
Instructions
Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato.
Pour in the vegetable stock and bring to a boil. Drop to a low heat and simmer until the sweet potato is cooked (this took 20 minutes for me as I did largish cubes of sweet potato).
Stir in the coconut milk and allow to simmer for a few minutes.
With a blender (a hand blender is best but I use a stand blender and do it in stages) blend until you've got a nice creamy mixture. If it's too thick then add more liquid.
Season well and serve garnished with fresh coriander.
Serve with a hunk of bread.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/sweet-potato-coconut-chilli-soup/