Saturday Beefcake: First Course

Sweet Potato & Coconut Soup

Extra Virgin Olive Oil, four tablespoons
Onions, two finely chopped
Sweet Potatoes, 500 grams, peeled, roughly chopped
Garlic, two cloves, crushed
Ginger Root, peeled, finely chopped (3 inches)
Chili Flakes, one half teaspoon
Water, two and half cups
Coconut Milk, 400 ml, c. two cups
Coconut, grated, two tablespoons
Coarse Salt
Pepper

1. Heat the oil and gently saute the onion for about ten minutes, until golden brown.
2. Add sweet potatoes and saute for about five minutes, until it begins to brown.
3. Add garlic, ginger, chili, water and coconut milk.
4. Sprinkle on the grated coconut. Salt. Pepper. Bring to a fast simmer.
5. Do not boil. Cover the pan and simmer for about a half hour.
6. One the sweet potato is tender, allow the soup to cool down, then blend in batches. Return to saucepan, check seasoning and heat thoroughly.