Sweet potato, coconut and chilli soup

I made this soup on Tuesday night and underestimated a) how delicious it would be b) how popular it would be with my family c)how many of my friends would comment saying it looked delicious. Another culinary success! Here is the recipe. I recommend serving with rye bread. Any good quality bread would be nice though!

4 sweet potatos

2 tbsp Coconut Oil

1 Onion

4 Garlic Cloves

2 tbsp red curry past

1 tbsp green curry paste

1 tsp Coriander

2 tsp Salt

1 Lime

4 Cups of Chicken Stock

1 Can of Coconut Milk

Fresh Coriander to Serve

Pumpkin Seeds to Serve

Method:

Peel and cut the sweet potato into smallish squares

Heat the coconut oil on a medium heat. Finely dice the onion and pop into the pan with a pinch of salt, cook for 5 minutes then add in the sweet potato, garlic, curry pastes and coriander. Stir for 5 minutes then pour in the stock, coconut milk and salt. Bring to a boil and reduce to a simmer for 25 minutes until cooked through. Blend these ingredients until there are no lumps and squeeze in the juice from the lime.

Garnish the soup with coriander and sunflower seeds and enjoy!