750grsweet potatoes(approx. 3 pieces) in cubes, peeled
2tspcoconut oil
1smallonion chopped
2tbspcoriander stalks chopped
1litervegetable stock
1tsplemon grassgrated
1tspgalangalgrated
1tspturmeric
1clovegarlic crushed
2tbspfish sauce
100mlcoconut cream
1/2lime peel
coriander leaves to serve
Instructions
Take a large soup pan and heat the coconut oil. Add the onion and fry until they become translucent. Add the lemon grass, cilantro stalks, galangal and turmeric and bake alongside for a bit.
Add the sweet potato cubes, the garlic, lime-peel, fishsauce and the stock and bring to the boil.
Turn the heat down and cook for about 15 minutes or until the potato is soft. Remove the limepeel from the soup and if you have used the whole lemongrass stalk remove that as well.Puree the rest of the soup with a stickblender
Once smooth, add the coconut cream and the lime juice.
Serve with fresh coriander and a swirl of coconut on top.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.