Sweet Potato and Coconut Soup

Coconut milk, one of my favourite ingredients, makes a fantastic creamy base for all the other robust flavours in this Asian-style soup.

Serves 4-6

Ingredients

450 g (1 lb) Sweet potatoes peeled and chopped

2 tablespoons sunflower oil

1 onion, finely chopped

1.2 litres (2 pints) chicken or vegetable stock

1 tablespoon tomato puree

250 ml (9 fl oz) Thai Gold coconut milk

2 tablespoons torn fresh basil

salt and freshly ground black pepper

Method

Sweat off the chopped sweet potatoes and onion in a saucepan with oil. Add the stock and tomato puree, then bring to the boil. Reduce the heat and simmer for 10 minutes or until the liquid has slightly reduced and all of the vegetables are completely tender. Pour the coconut milk into the pan and cook for another 5 minutes, stirring constantly, season to taste and blend. To serve, ladle the soup into warmed bowls and scatter over the basil.