Add the potato and stock and bring to a simmer ... Return to a clean saucepan and slowly reheat, adding the coconut milk and stirring until combined. Season to taste and serve with chunks of crusty ...

Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips).

Add the vegetable stock and cook until the sweet potato is soft, about 15 minutes. Liquidise and add the coconut milk. Reheat, check seasoning and add the chopped coriander before serving.

2 x 500 g Woolworths cubed sweet potato packs 4 clove garlic, unpeeled 4 T olive oil 1 Woolworths prepared ginger, garlic and chilli cube of each 1 x 400 ml coconut milk sea salt and freshly ground ...

Toss the sweet potato in a little olive oil ... Add the roasted sweet potatoes into the pot, along with the coconut milk, salt and cayenne and bring to a boil. Lower heat to a simmer and cook ...