Sweet Potato, Ginger And Coconut Soup - cooking recipe

Ingredients

1 inch fresh gingerroot (minced)
1 garlic clove (minced)
olive oil
1 pinch dry chili peppers or 1/4 fresh mild chili
1 1/2 teaspoons dried lemon grass
1 large sweet potato (peeled)
200 g coconut cream
2 tablespoons fresh plain yogurt
1/2 liter vegetable stock (cube based)

Preparation

Saute garlic and ginger in oil for 1min in large sauce pan, to release flavours.
Add vegetable stock. Simmer for 2 minutes.
Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
Liquidise.
Return to heat; add coconut and yogurt. Do not boil!
Serve (garnish with olive oil, and serve with crusty bread).