Sweet Potato And Red Pepper Soup With Coconut

Ingredients

• 25 g butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 15 ml (1 tbsp) ground coriander
• 450 g sweet potato, grated
• 2 red peppers, chopped
• 700 ml vegetable stock
• 400 g can of coconut milk

Method

1. Melt the butter in a large pan. Add the onion and garlic and cook over a low heat until soft.
2. Stir in the ground coriander and cook for 2 minutes.
3. Add the sweet potato and red pepper to the pan and cook for 5 minutes.
4. Pour the vegetable sock over and bring to the boil; cover and simmer for 20 minutes.
5. Allow to cool a little and then purée.
6. Return to the rinsed-out pan and add the coconut milk. Heat gently until piping hot and then serve at once.