Curried Sweet Potato & Coconut Soup

“The sweetness mild

With a breeze from sea,
Brings the coastline
Right to me.
Spices and visions
Of a coconut farm,
Sizzling with curry
And a fragrant charm.
The splutter, the sounds
Ah! they spark my soul,
And take me on holiday
Far far …from home.”
1 medium sweet potato, boiled, peeled and mashed
½ red onion, diced
1 teaspoon fresh ginger, grated
1 green chili, diced
1 cup vegetable stock
¼ cup thick coconut milk
3 tablespoons olive oil
½ teaspoon garam masala
1 teaspoon curry powder or kitchen king (mixed Indian spice)
1 teaspoon lemon juice
Fresh coriander, chopped (to garnish)
Salt & pepper to taste

Heat oil in a pan. Add the chilies, ginger and onions and cook till onions turn translucent and begin to brown on the edges. Stir in the dry spices and cook for another 10 seconds. Now add the sweet potato, reduce heat to low and mix well till the potato is completely coated with the spices. Slowly add the vegetable stock and bring to a simmer. Finally add the coconut milk and bring to a second simmer. Cook for a few more minutes and then remove from heat, add the lemon juice and fresh coriander and serve warm with crusty bread.