(*) You can skip the coriander chutney altogether or replace with fresh coriander leaves.

Method

Make the soup

1. Pre-heat olive oil in a sauce pan over medium heat.
2. Peal and roughly chop onion and potatoes.
3. Finely dice garlic, ginger and lemongrass (outer leaves removed).
4. Add onions to the pan and cook until soft and translucent (approx. 5min). Stir occasionally, the onions should not brown.
5. Add ginger, garlic and lemongrass. Fry until fragrants (approx. 2min).
6. Add sweet potatoes and coat well.
7. Add broth and coconut milk. If needed add extra water to cover the potatoes.
8. Bring to a boil and simmer for 20min or until the potatoes are soft.
9. Blend, add juice of half a lime. If you want to thin out the soup add water. To thicken return to heat and reduce.

Make the coriander chutney (whilst the soup is cooking)

1. Blend all chutney ingredients together. Adjust seasoning to taste.

Serve

1. Serve soup with a dollop of chutney on top (if using).
2. Enjoy!