Title: Sweet Potato and Coconut Soup
Cook: The Vegetarian Society
Serves: 4-6
Preparation Time: less than 30 minutes
Cooking Time: 30 minutes

Ingrediants

• 1 tablespoon Groundnut oil
• 1 finely chopped Onion
• 250 g Cherry Tomatoes
• 1.25 cm Ginger
• 1 crushed Garlic clove
• 675 g Sweet Potato
• 1 tablespoon Lemon grass
• 570 ml Vegetable Stock
• 570 ml Coconut Cream
• 2 Limes

Method:

• Zest and Juice the two limes, cube the sweet potatos into about 1 inch cubes, chop the lomon grass.
• Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender.
• Add the sweet potatoes and lemongrass and cook for a further 3 minutes.
• Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
• Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
• Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
• Ladle the soup into bowls and garnish with the lime zest.