2 tsp vegetable oil
1 opinion, diced
1 tbsp finely chopped fresh ginger
1 tbsp vegan Thai red curry paste
1 tsp salt
660 g/1 lb 7 oz sweet potatoes,
400 ml/14 fl oz canned
reduced-fat coconut milk
1 litre/ 1 3/4 pints vegan stock
juice of 1 lime
30g / oz finely chopped fresh coriander, to garnish
In a large, heavy-based saucepan , heat the oil over a medium-high heat. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft. Add the curry paste and salt and cook, stirring, for a further minutes or so. Add the sweet potatoes, coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.
puree the soup, either in batches in a blender or food processor or using a hand-held blender. Return the soup to the heat and bring back up to a simmer. Just before serving, stir in the lime juice. Serve hot, garnished with coriander.