Sweet potato, Coconut and cardamom soup

This time of the year when it's starting to get chilly, Soup is the ultimate comfort food, since the 1970s the French cuisine served soup before other dishes in the a meal, though there are many favorites we are going to create the ultimate very nutritious sweet potato and coconut soup today

Ingredients

• 3 green cardamom pods

• 1 onion

• 600 g sweet potato

• 4cm piece of ginger

• 2 cloves of garlic

• 2 tablespoons groundnut oil

• 400 ml of low-fat coconut milk

• 800 ml organic vegetable

• 1 lemon

TOPPING

• 1 tablespoon groundnut oil

• 1 teaspoon coriander seeds

• 1 pinch of dried chilli flakes

Method

• Peel and roughly crush the cardamom seeds with a pestle and mortar

• Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic.

• Heat the oil in a large pan over a low heat. Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often.

• Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for 2 minutes, before adding the coconut milk.

• Let it simmer for 1 to 2 minutes, then stir in the stock. Cover with a lid, and leave to simmer gently for 15 minutes.

• Liquidize the soup in a blender until smooth, then season to taste with a pinch of salt and black pepper and a squeeze of lemon juice.

• To make the topping, heat the oil in a frying pan, then roughly crush and add the coriander seeds and add the chilli flakes. Cook for 1 minute, or until lovely and fragrant.

• In a dry pan, toast the coconut flakes (if using).

• Stir in the toasted coconut flakes.

• Ladle the soup into bowls then serve