Ingredients

Steps

• Heat oil in a large saucepan and fry onion, garlic, and ginger for 5 minutes until tender.
• Add sweet potatoes and lemongrass and cook for 3 minutes.
• Pour in 570ml of vegetable stock and bring the mixture to a boil.
• Reduce heat and simmer for 20 minutes until the vegetables are soft.
• Cool the soup slightly and liquidise with 400ml of coconut milk until smooth.
• Season with salt and pepper and reheat gently without boiling.
• Stir in the lime juice and serve garnished with lime zest.