Sweet potato and coconut soup

Makes approximately ten portions.  

Ingredients:

25g/1oz butter

2 large onions, roughly chopped

2 cloves of garlic, roughly chopped

Approximately 2kg/ 4lb sweet potato

4 pints vegetable stock

400ml can coconut milk

Ground black pepper

Chopped parsley (optional)

Method:

Melt the butter in a large pan.

Sauté the onions and garlic until golden.

Add the sweet potato.

Cook for 4 – 5 minutes, stirring occasionally.

Add the stock and bring to the boil.

Simmer until the potato is soft (approximately 15 minutes).

Place the soup in a blender and cream.

Allow to cool slightly and stir in coconut milk.

Season to taste.

Gently reheat to serving temperature.

Serve with some chopped parsley to garnish, if you wish.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

The Church of Scotland HIV Programme
(Scottish Charity No SC011353)