Sweet Potato Curry Soup

1. Cut sweet potatoes into cubes.
2. Peel garlic and ginger, and chop into small pieces.
3. Dice the onion.
4. Melt coconut oil or butter in a large saucepan. Saute garlic, ginger and onion over low heat, until soft (take care not to burn).
5. Add curry powder to the saucepan and stir to combine. Cook until fragrant.
6. Add sweet potatoes, water and stock before bringing the boil. Once boiling turn the heat down to a simmer and cook until tender (usually around 20 minutes).
7. When potatoes are cooked use a stick mixer to puree (otherwise transfer to a blender). Stir in the nutmeg, coconut cream, black pepper and a good grinding of salt to the soup and heat until hot - do not boil.
8. Serve with a good squeeze of lime juice (you won’t want to miss this step!) and some fresh sourdough bread if you desire.

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