Sweet Potato, Ginger and Coconut Soup

Delicate Vegetarian Dish. Makes an excellent alternative starter to oriental cuisine. Very hearty.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  inch  fresh gingerroot (minced)
• 1  garlic clove (minced)
•  olive oil
• 1  pinch  dry chili peppers or 1⁄4  fresh mild  chili
• 1 1⁄2 teaspoons dried lemon grass
• 1  large sweet potato (peeled)
• 200  g coconut cream
• 2  tablespoons  fresh plain yogurt
• 1⁄2 liter  vegetable stock (cube based)

Directions

1. Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
2. Add vegetable stock. Simmer for 2 minutes.
3. Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
4. Liquidise.
5. Return to heat; add coconut and yogurt. Do not boil!
6. Serve (garnish with olive oil, and serve with crusty bread).