Sweet Potato, Ginger And Coconut Soup

• 1 inch fresh gingerroot (minced)
• 1 garlic clove (minced)
• olive oil
• 1 pinch dry chili peppers or 1/4 fresh mild chili
• 1 1/2 teaspoons dried lemon grass
• 1 large sweet potato (peeled)
• 200 g coconut cream
• 2 tablespoons fresh plain yogurt
• 1/2 liter vegetable stock (cube based)

1. Saute garlic and ginger in oil for 1min in large sauce pan, to release flavours.
2. Add vegetable stock. Simmer for 2 minutes.
3. Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
4. Liquidise.
5. Return to heat; add coconut and yogurt. Do not boil!
6. Serve (garnish with olive oil, and serve with crusty bread).

gingerroot, garlic, olive oil, chili peppers, lemon grass, sweet potato, coconut cream, fresh plain yogurt, vegetable stock

Taken from www.food.com/recipe/sweet-potato-ginger-and-coconut-soup-226273 (may not work)