SWEET POTATO SOUP

INGREDIENTS

3 medium sweet potatoes

3 spring onions, roughly chopped

5 garlic cloves, minced

1 whole scotch bonnet

5-6 sprigs of thyme

1 can full-fat coconut milk

6 pimento berries

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp turmeric

1 tsp freshly chopped coriander

2 cups water

METHOD

Preheat oven to 200C. place sweet potatoes on rack over a baking tray. do not peel. bake for 45 mins.

heat up a medium saucepan to a medium heat.

add remaining ingredients, except coriander and water, and bring to a simmer.be sure to leave scotch bonnet whole. if you would like more pepper, chop scotch bonnet.

simmer on low for 30 mins.

once sweet potatoes are cooked, leave for 15 mins and then peel off skins. Roughly chop and then add to coconut mixture.

Take off the heat and allow to cool. for best results, leave overnight.

Take out scotch bonnet, thyme and pimento berries. Transfer to blender, add water and then pulse until smooth.

add chopped coriander and then when ready to serve, heat up in saucepan.