2 TBSP olive oil
1 medium onion, chopped
2 TBSP finely grated fresh ginger root
1 big sweet potato, peeled and cubed
3 cups stock
1 TBSP ground coriander
sea salt, to taste
freshly ground black pepper, to taste
chili flakes, to taste
2 garlic cloves, finely grated
Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander
In a stockpot, add olive oil and onions and cook on medium to high heat until translucent.
Add ginger and cook for 30 seconds.
Add sweet potato and cook for 1-2 minutes, stirring.
Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender.
Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
Return to the pot, add grated garlic and stir.
Warm it up again before serving
Source: Amanda Vd Linde Mills: Amanda’s Kitchen (my recipe)
TRIED AND TESTED