500g sweet potatoes
500ml vegetable stock
400ml can coconut milk
1tsp curry spice
1 piece of coconut, approx 5cm
Finely chop onion and grate the ginger. Fry together in oil.
Peel the sweet potatoes (put smallest aside to be use for the chips) then roughly chop. Add to onions and ginger and fry.
Add the vegetable stock and cook softly for 15-20 mins.
Meanwhile, use a peeler to create slices from the small sweet potato. In a pan, heat 1tbsp oil and brown the slices, then put on kitchen paper and lightly salt.
Puree the soft sweet potato soup until smooth then pour back into the pot. Stir in coconut milk, bring to the boil. Season with salt, pepper and cumin.
Add the curry spice to taste, and serve covered with chips and grated coconut.
Thanks to Microplane Master Series Coarse Grater, £19.95, for the recipe
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