Sweet Potato, Lime and Peanut Soup
This soup rocks! You want to show off? Then make this, with its exotic flavours and rich creaminess everyone is going to want to be your friend. Don't be afraid to be generous with the peanut butter and lime, these are what brings out all the flavours!
If you have time peel long strips from the sweet potato then deep fry or slow roast until dried, these make an excellent, funkalicious garnish.

Serves 4-6

Ingredients
30 ml olive oil
4 garlic cloves, chopped
2cm/ 1 thumb ginger chopped
2 onions, sliced
450g / 1lb sweet potato
2 limes, zest and juice of
6 tblsp peanut butter
4 tblsp brown sugar
450ml / 3/4 pint coconut milk
chicken or vegetable stock to flavour
1/2 bunch coriander

Mise-en-Place:
chop ginger and garlic, slice onions, wash and dice sweet potato but do not peel (the skin contains huge amounts of flavour!), zest and juice limes, mix coconut milk with stock cube

Method:
In a saucepan over a medium/high heat:
Add oil to saucepan
Add garlic, ginger and coo until 'browned off'
Add onion brown off
Add sweet potato and cook for 3-5 minutes to develop colour and flavours
Add remaining ingredients,
Allow to simmer for 10 minutes,
Blend.

Adjust:
This soup should be rich, creamy and fragrant.
Flavours too shallow: Add more stock and chopped coriander root,
Too astringent: Add more sugar to mellow the flavours
Too bland: Add more lime and coriander
To enrich and create more depth: Add more coconut milk and peanut butter
Too thick: Add more stock or coconut milk
Too thin: Increase the heat and boil to evaporate liquid volume