Sweet Potato & Coconut Soup

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Sweet potato(800 g)
• Carrot(1)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(¼ tsp)optional
• Coconut milk(400 ml)
• Vegetable Broth(750 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(1)
• Coriander(2 tbsp)optional
• Bread(4 slices)

Method

1. 1

   Peel and chop {Onion}, mince {Garlic}, grate {Ginger}, peel and cut {Sweet potato} into small chunks, and slice {Carrot}.

   ~8 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook the {Onion}, {Garlic}, and {Ginger} for 3 minutes until softened and fragrant. Stir in {Cumin}, {Turmeric}, and {Chili flakes} for 30 seconds.

   ~4 min

3. 3

   Add {Sweet potato}, {Carrot}, {Vegetable Stock}, {Coconut milk}, {Salt}, and {Black pepper}. Bring to a boil, then reduce the heat and simmer for 15 minutes until the vegetables are very tender.

   ~15 min

4. 4

   Blend the soup until smooth, then squeeze in half of the {Lime}. Taste and add more lime if needed. Toast the {Bread} and serve the soup topped with {Fresh cilantro}.

   ~1 min