This is my favourite soup in the world. I sort of made it up through trial and error. It's a bit time consuming if you allow the mixture to cool so you can blend it...but well worth it.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
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