- 1/2 medium onion, chopped
- 1 garlic clove, crushed
- 1 thumb of ginger, grated
- 1 small chilli, chopped
- 500g peeled and dice sweet potato
- 400ml coconut milk
- 100ml vegetable stock
- small bunch of coriander
In a pan fry the onion, chilli and garlic until softened. Add in the sweet potato, coconut milk and vegetable stock and bring to the boil.
Gently simmer until the sweet potato has softened and remove from the heat. Pour the contents into a blender and mix until smooth in texture.
Add salt and pepper to taste, then sprinkle with chopped coriander before serving.