Mexican Sweet Potato Soup

Ingredients

1 tbsp. Coconut oil
1 onion diced
1tbsp vegetable stock
1 red chilli seeded and finely chopped
750g sweet potatoes peeled and chopped
Crème fraiche
Fresh coriander

Method

1. Heat the coconut oil in a large saucepan and fry the onions and chili until soft. This takes about five minutes.
2. Dissolve the stock into 1.3 litre boiled water and add to the pan with the onions.
3. Add the sweet potato and bring to boil, the nsimmer, covered, until the sweet potato is soft.
4. When the sweet potato is soft, add the mix to a blender and blend until smooth (you can use a stick blender).
5. Add the soup back to the pot and taste. Season if necessary.
6. Serve the soup into bowls and add a dollop of crème fraiche and some fresh coriander leaves.