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 ...

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

Add the vegetable stock and cook until the sweet potato is soft, about 15 minutes. Liquidise and add the coconut milk. Reheat, check seasoning and add the chopped coriander before serving.