Thai Sweet Potato Soup

This is a great winter warmer, and is a bit more interesting than boring old pumpkin soup. It goes great served with home-made Naan bread.

Ingredients

2 tbs olive oil

2 red onions, diced

1 tsp turmeric powder

3 tbs grated ginger (if you freeze your ginger it is easier to grate) 

2 red birdseye chillies, de-seeded and finely chopped

2 garlic cloves, crushed

1kg sweet potato (kumara), peeled and cut into 3cm pieces

5 cups vegetable stock

150ml coconut milk

Heat oil in a large saucepan over medium heat. Add the onions, ginger, turmeric, chillies and garlic. Cook, stirring, for 5 minutes or until the onion softens. Add the sweet potato and stir.

Add the stock to the pan and increase the heat to high. Once the stock has boiled, reduce heat to medium and cook until the sweet potato is tender (approximately 30 minutes), stirring occasionally. Add coconut milk.

Transfer the soup to a blender, or use a stick blender to blend it in the pan. Season with salt and pepper. Serve accompanied by some delicious homemade naan bread (see here for the recipe).