This recipe came about with wanting to use up half a can of coconut cream and half a sweet potato that were lurking in the fridge, the resulting soup is so delicious that I have been making it ever since.

For 4 portions

750 ml light stock – either vegetable or chicken

500 grams sweet potato – peeled and cut into small cubes

80 ml coconut cream

1 teaspoon smoked picante paprika/pimenton

1/2 teaspoon coarsly ground black pepper

Juice of 1/2 a small lime

sea salt

Fresh coriander leaves – roughly chopped

Put the sweet potato, a little salt and the stock in a saucepan and bring to the boil. Simmer for about ten minutes until the potato is cooked and soft.

Add the rest of the ingredients and mix well.

Take the pan off the heat and purée the soup with a hand blender until smooth.

Reheat the soup. Check the seasoning adding more salt if necessary.

Serve the soup sprinkled with fresh coriander.