Sweet Potato and Coconut Soup. Delicious.

We went hiking in the Drakensburg mountains last week.  The mountain range boarders the country of Lesthoto, with the South African side of the range being largely made up of national parks.  However, having intel that it is pretty chilly up there in April I came up with a warming soup to be thermos-ed and dragged with us up the mountain.

Ingredients

4 tbsp olive oil
1 red onion, chopped
1 large garlic clove, chopped
a large thumb of fresh ginger, peeled and grated
1 tsp dried chilli flakes, plus extra for serving
1 large sweet potato, peeled and cubed
1 vegetable stock cube
1 tin of coconut cream

Method

1. Heat the oil in a deep saucepan, add the garlic, onion, ginger and chilli flakes and stir over a medium heat for 3 minutes.
2. Add the sweet potato, the vegetable stock cube (crumbled), the coconut cream and enough boiling water to cover the sweet potato.
3. Bring to the boil, then lower the heat and simmer for 20-30 minutes, or until the sweet potato is tender.
4. Allow to cool slightly then using a stick blender whizz the soup to a thick, creamy, smooth, baby-food consistency.

5. Serve hot with an extra sprinkling of chilli flakes.

It was so delicious and helped keep us going on the 27 km hike...