Sweet Potato Soup

Who could not love sweet potatoes? Boiled, baked, fried, roasted - either way I absolutely adore them and could probably live on them - so yummy!! What's more, sweet potatoes are fat-free and cholesterol free ... Bonus!! 

During the winter time I quite enjoy eating soups and have quite a few favourites. However, at the top of my list is Sweet Potato and Coconut soup- so creamy and tasty and possibly one of the easiest and quickest recipes to follow. Try it out for yourself and let me know if you agree. 

Some people may argue that soup is not as filling as they'd prefer a meal to be and that they may become hungry again soon after consumption. In order to make a soup more filling I always have a bread roll as a side (nothing more fun than dipping bread in soup. Alternatively, I sometimes make home made croutons, usually using one of my frozen white rolls, and add these to my soup for that extra crunch - yum! 

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Ingredients: 

- 2 tsp vegetable oil 
- 1 onion, diced
- 2 slices of fresh ginger 
- 1 tbsp gluten free curry paste
- 1 tsp salt 
- 650g sweet potatoes, peeled & diced
- 400ml light coconut milk 
- 1 litre gluten free vegetable stock 
- juice of 1 lime 
- chopped fresh parsley to garnish
- 1 bread roll 
- olive oil with garlic powder and mixed herbs

Method: 

In a large saucepan, heat the oil over a medium-high heat. Add the diced onion and ginger and cook, stirring, for about 5 minutes or until soft. Add the curry paste and salt and cook, stirring for a minute or so. 

Stir in the diced sweet potatoes and fry for 2 minutes. Add the coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered for about 20 minutes or until the sweet potatoes are soft. Remove the sliced ginger and season well. 

Puree` the soup, return to heat and bring back up to a simmer. Just before serving, stir in the lime juice and garnish with coriander. 

For the croutons: Cut a roll (or any other bread you prefer) into equal squares. Drizzle with olive oil, garlic power, mixed herbs and salt and stir. In a pan dry fry the croutons until crisp. Leave to stand then add to soup just before serving.