I was thinking about a recent recipe exchange we had over email. Several of our friends were asking after something that was yummy, and I thought, “wouldn’t it be great if our friends had a recipe sharing place…where would I find something like that?”

Oh, right. There is a blog. So I give you the first. If you put one up just tag it with “cooking and recipes.”

This recipe is one of the most amazing flavours to come out of my kitchen. Don’t be fooled by the puree, it’s very filling.

The recipe doesn’t call for anything else, but I like to put plain yogurt in it before I serve.

Sweet Potato Soup

serves 4

1 onion, finely chopped
2 garlic cloves, crushed
1 – in. fresh ginger
2 stalks lemongrass, finely chopped
2 red chilies, sliced, plus extra to serve
3 limes, 1 juiced, 2 cut into wedges
3 tbsp. peanut oil
1 lb. sweet potatoes (about 2 large), cut into large chunks
about 2 cups canned coconut milk
2 c chicken stock (or veggie)
salt and pepper

To make spice paste, put onion, garilc, ginger, lemongrass, chilies, lime juice and half of the oil in a blender and puree until smooth (add a little water if necessary.)

Heat remaining oil in a saucepan. Add the spice paste and stir-fry gently for 5 minutes. Add the sweet potatoes, coconut milk and stock. Simmer until the sweet potatoes are soft.

Transfer to a blender, puree until smooth. season to taste, reheat if necessary. Top with chilies and serve with wedges of lime.