Golden Sweet Potato & Coconut Soup with Crispy Ginger

⏱ 40 min · Serves 4

Velvety, gently spiced and naturally sweet, this soup comes together in one pot from a handful of storecupboard staples. A scattering of crisp fried ginger on top gives it a fragrant crunch that lifts the whole bowl.

Per serving: 465 kcal · 6.5g protein · 56.0g carbs · 25.0g fat

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, sliced
• 5 cm piece fresh ginger, half grated and half cut into fine matchsticks
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp chilli flakes (optional)
• 900 g sweet potatoes (about 3 medium), peeled and cut into 3 cm chunks
• 700 ml vegetable stock
• 400 ml tin full-fat coconut milk
• 1 tbsp lime juice, plus wedges to serve
• 1 tsp salt, plus more to taste
• Black pepper
• Small handful coriander leaves, to serve

Method

1. Heat 1 tbsp of the oil in a large saucepan over medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes until soft and translucent.
2. Stir in the garlic, grated ginger, ground coriander, turmeric and chilli flakes. Cook for 1 minute until fragrant.
3. Add the sweet potato chunks and stir to coat in the spices, then pour in the stock. Bring to the boil, cover and simmer for 15-18 minutes, until the sweet potato is completely tender to the tip of a knife.
4. Pour in the coconut milk (reserve 2 tbsp for drizzling) and warm through for 2 minutes without boiling hard.
5. Blend until silky smooth with a stick blender, or in batches in a jug blender. Loosen with a splash of hot water if it is thicker than you like.
6. Season with the lime juice, salt and plenty of black pepper. Taste and adjust: it should be sweet, savoury and just a little sharp.
7. Meanwhile, heat the remaining 1 tbsp oil in a small frying pan and fry the ginger matchsticks for 1-2 minutes, stirring, until golden and crisp. Lift onto kitchen paper and sprinkle with a little salt.
8. Ladle the soup into bowls, drizzle with the reserved coconut milk, and top with crispy ginger and coriander leaves. Serve with lime wedges.