Sweet potato and coconut soup

Sweet potato and coconut soup
Gluten free and vegan

Ingredients:
1 tbsp olive or vegetable oil
1 onion chopped
1-2 tsp Thai curry paste (red or green, check ingredients for gluten and fish, present in some brands)
1 litre vegetable stock (check gluten free)
half a tin reduced-fat coconut milk (approx 200ml)
750g sweet potato, in 2cm cubes
Optional – 1 tsp Thai herb blend

Method:
Heat the oil on a med-low heat, add the onion and cook for 4-5 minutes until translucent
Add curry paste and cook for further 1 minute, stirring. The spices will be very aromatic. (If using Thai herbs add now)
Add stock and sweet potato, raise the heat until boiling.
Reduce heat and simmer, for approximately 20 minutes until potatoes are tender.
Remove from heat, and stir through coconut milk
Blend in batches in a blender, or use a stick immersion blender to blend until smooth.

Garnish with chopped coriander or naan bread (check ingredients) for a more hearty meal