Add the sweet potatoes and lemongrass and ... until the vegetables are tender. Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper.

Place a skillet over medium heat and pour in coconut milk. Add sweet potato, kale, and remaining 2 tsp chili powder, plus salt and pepper to taste. Cover and simmer until sweet potato is soft ...

sweet potato, potato and stock. Bring to a simmer. 4. Cover and cook until the potatoes are very tender. 5. Stir in coconut milk. 6. Using an immersion blender, puree soup until very smooth.

Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes. Add the stock and coconut milk ... To serve, pour the soup into a warm bowl ...