SWEET POTATO, CHILI & CORIANDER SOUP

INGREDIENTS:
2 - 2.5 cups chicken or vegetable stock (depending on how thick you like your soup)
1 fresh chili
3/4 cup fresh coriander (& a little for garnishing)
2 garlic cloves
Half an onion
1 sweet potato
200mls coconut milk (optional)

METHOD:
1. In oil, heat through garlic and onion. As it begins to turn transparent, add the chili, sweet potato and coriander.
2. Cook for about 5 minutes until potatoes start to give a little, and natural juices are forming in the pot.
3. Add stock and bring to the boil.
4. Reduce heat to a simmer and cook for approximately 15 minutes or until potatoes are soft.
5. Using stick blender or frood processor, purée the soup. Pour into bowls & garnish with a few coriander leaves (in my pic I used parsley) and paprika if it's not too spicy already.
6. For a sweet, creamier verison you can also add about 200mls coconut milk/cream.

A new veggie box arrived and to my delight there were two sweet potatoes in it - winning!! I had some coriander left over from the pomegranate & chickpea recipe so I thought why not make a combination? It's a bit of a twist on the average sweet potato soup soup recipe and I think is a perfect filler for a winter's day! For a lighter/sweeter twist add coconut milk to the mix! The combination of coriander with coconut milk lends a Thai-cuisine taste.