Roasted Sweet Potato And Coconut Soup | Donna Hay

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Step 1

Preheat oven to 220°C (425°F). Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt. Cover with aluminium foil and cook for 1 hour or until tender. Set aside until cool enough to handle.

Step 2

While the sweet potato is cooking, place the coconut 
milk, stock, lemongrass, ginger and lime leaves in a large saucepan over high heat and bring to the boil. Remove from the heat. Remove and discard the lemongrass, ginger and 
lime leaves.

Step 3

Using a spoon, scoop out the flesh of each sweet potato, discarding the skins, and place in a blender. Add half the coconut mixture and blend until smooth. Return to the saucepan with the remaining coconut mixture and cook over low heat, stirring constantly, until smooth and hot.

Step 4

Divide the soup between bowls. Top with the extra coconut milk and sprinkle with chilli flakes to serve.

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