In a large pan, melt the coconut oil then add the onions, garlic and chilli. Fry on a low heat for 5-6 minutes until the start to soften. Add the sweet potato cubes, stir well and turn the heat up to medium. Fry for another 2-3 minutes. Add the vegetable stock and coconut milk and stir well.. Put the oil into a large saucepan over a high heat. Add the onions, chilli and garlic and cook for 1-2 minutes, stirring regularly. Add the sweet potato along with the salt and black pepper, then reduce the heat to medium and leave to cook for 3-5 minutes with the lid on, stirring occasionally.
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Olive oil, use a good quality oil, like extra virgin olive oil; Onion, this recipe calls for a yellow onion but red onion or leek works well; Sweet potato, peeled and chopped; Garlic, this soup recipe calls for 2 cloves, if you are a big garlic lover, use 3.; Ginger, fresh ginger tastes best but in a pinch 1 teaspoon ground ginger works too.; Vegetal broth, use a good quality broth with lots.. Add the sweet potatoes and stir for about 2 minutes. Simmer: Pour in the vegetable stock and stir well. Cook for 15-20 minutes or until the sweet potatoes are soft. Blend the soup with an immersion blender. Add the coconut milk, stir well and bring the soup to a simmer again. Simmer for another five minutes or so.
