What more do you need on a windy Autumn day than this delicious sweet potato soup with chilli, ginger & coconut cream, served with toasted pumpkin seed rye bread. Would taste equally as sweet with a few roasted vine tomatoes on top!
- 1 onion
- 2-3 sweet potatoes (peeled and chopped)
- grated fresh ginger (about an inch)
- 1 clove of garlic, chopped
- chilli (optional or to taste)
- 3 Tbs coconut cream