SWEET POTATO, COCONUT & GINGER SOUP

Ingredients

1 kg cleaned and sliced sweet potatoes 1.5 litres chicken or vegetable stock 4 peeled and sliced baby carrots, halved 1 onion, peeled and sliced olive oil, to drizzle 1 chilli, finely chopped 3 cloves garlic, grated 1 x 5 cm piece ginger, grated 1/2 x 400 ml can coconut milk sea salt and freshly ground black pepper, to taste 8 slices baguettes Camembert cheese

Cooking Instructions

Place a large saucepan over a medium to high heat. Add the potato and stock and bring to a simmer. Cook until tender. In a separate pan over a medium to low heat, gently fry the carrot and onion in the olive oil until softened. Add the chilli, garlic and ginger and fry for another 5 minutes, then spoon the mixture into the sweetpotato saucepan. Blend with a hand blender until smooth. Return to a clean saucepan and slowly reheat, adding the coconut milk and stirring until combined. Season to taste and serve with chunks of crusty bread and oozing Camembert on the side.

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