Sweet potato and coconut soup

After a week in Orkney where every day lunch brought great soups and sandwiches, back in wintery Melbourne which in truth was not much wetter or colder than Orkney my thoughts turned to soup. I had sweet potatoes on hand and I remembered having a delicious sweet potato soup in Orkney, though I think it was carrot and sweet potato. 

A quick web search brought up a Donna Hay recipe that I could adapt to match the ingredients I had on hand. And this is the result. 

Ingredients 

1.5 k sweet potatoes

Olive oil

400 ml coconut milk

4 cups chicken stock

4 tsp chopped ginger

1 tsp Sambal oelek

3 cloves garlic crushed

Mode

Preheat oven to 220c

Cut sweet potatoes in half lengthwise 

Place on a baking tray

Dribble with olive oil 

Bake in oven for an hour until soft 

Meanwhile place all other ingredients in a saucepan and combine

Bring to boil and simmer

When sweet potatoes are cooked spoon out into blender

Add half of the coconut and stock mix to the sweet potato and blend until smooth

Add to the saucepan with the remaining coconut and stock mixture

Stir to combine and continue to cook until smooth.