Simple, healthy and hearty, this soup is a hit.
This sweet potato soup with an Asian twist is heavenly.
Heat oil in a large saucepan over medium heat.
Add ginger and garlic, lime rind and cook until softened, about 3-4 minutes.
Add sweet potatoes, coconut milk and water.
Bring to a boil, reduce to low and simmer, covered, for 25 minutes.
Turn off heat and leave on stove for ½ hour to allow flavours to meld.
Puree soup in blender or food processor. Garnish with chopped coriander, lime juice and enjoy!
Roti bread goes nicely with this soup.