Korma Sweet Potato Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 5cm piece ginger, peeled and chopped
• 15g fresh coriander, leaves and stalks chopped separately
• 2 sweet potatoes (about 700g), peeled and roughly chopped
• 3 tablespoons korma paste
• 1 litre vegetable stock
• 1 x 400g tin chopped tomatoes
• 25g roasted peanuts, chopped

Preparation

1. heat the oil in a large saucepan over a medium heat and fry the onion for 10 mins, adding the garlic, ginger and coriander stalks for the last 2 mins. stir in the sweet potato chunks and korma paste and cook for a further 2 mins.
2. pour in the stock and chopped tomatoes and bring to the boil. turn down to a gentle simmer and cook for 15 mins or until the sweet potato is tender.
3. transfer to a blender and add most of the coriander leaves. blitz until smooth, then ladle into bowls and top with the chopped peanuts and remaining coriander leaves.