1 large onion, chopped
1 tablespoon oil
1" piece ginger, grated
1 garlic clove, chopped
2 cups vegetable stock
2 large sweet potatoes, peeled and roughly cubed
2 tablespoons soy sauce
1/3 block (7 ounces) creamed coconut
1 1/2 teaspoons chili paste
1 lime, zested and juiced
1. Fry onion in a large saucepan in oil until lightly golden. Add the ginger and garlic, and fry for a few more minutes.
2. Add vegetable stock to the pan followed by the sweet potatoes. Simmer with a lid on the pan until the potatoes are tender.
3. Add the creamed coconut, soy sauce, chili, and the zest and juice of a small lime.
4. Blend until smooth, and if needed, add more stock to reach the desired consistency.
I served this with crusty rye bread and it was delish!
Source of recipe: Modified from a friend's soup.