Red Curry Sweet Potato Soup - cooking recipe

Ingredients

1 tablespoon oil
1 brown onion (chopped)
2 garlic cloves (minced)
1 tablespoon ginger (finely grated)
1 tablespoon red curry paste
1 kg sweet potato (peeled and chopped)
1 liter chicken stock
1 cup coconut cream (250ml)
coriander leaves (to serve aka cilantro)

Preparation

Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
Add finely grated ginger and red curry paste and cook for 1-2 minutes.
Add the chopped sweet potato and chicken stock and cook for 15 minutes.
Add the coconut cream and bring back to a simmer.
Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
Divide between bowls and decorate with coriander leaves.