Ingredients

Steps

• Heat olive oil in a saucepan over medium heat.
• Fry garlic and onion for 4 minutes until soft.
• Add chilli flakes and ginger then fry for one minute.
• Stir in sweet potato and cook for 3 minutes.
• Add stock and coconut cream then simmer for 10 minutes.
• Stir in the coriander leaves.
• Blend the mixture in a food processor until smooth.
• Season with salt and pepper to taste.
• Serve in a warm bowl garnished with spinach leaves.