TODAY’S RECIPE: Sweet potato, coconut & lemongrass soup with coriander sambal

FULL of zingy flavours. Serves 4.

Ingredients

2 tbsp groundnut oil 4 spring onions, sliced 2 large garlic cloves, sliced 2 lemongrass stalks, outer leaves removed, stalk finely chopped finger-sized piece ginger, sliced 900g sweet potatoes, peeled and chopped 215ml coconut milk 285ml vegetable stock 1 green chilli, deseeded 1 tsp caster sugar 2 limes, juiced 1 small pack coriander

Method

1 Heat oil in a large pan, add spring onions, garlic, lemongrass and three-quarters of ginger and cook for two minutes until aromatic, then tip in sweet potato. Mix well, then add coconut milk, stock and 500ml water. Bring to boil, then simmer for 25 minutes until sweet potato is cooked through.

2 Meanwhile, tip remaining ginger, chilli, sugar, three-quarters of lime juice and most of coriander into a food processor and blitz until smooth. Transfer sambal to a jug and set aside.

3 Blitz soup with a hand blender until smooth, then season to taste with remaining lime juice, salt and pepper. Divide soup between bowls and top with the coriander sambal. Garnish with reserved coriander leaves.