Autumn has finally arrived, and with it comes a bounty of fall produce ready for harvest. Today, the humble sweet potato is celebrated. The sweet potato is native to the Americas and is most associated with the Thanksgiving feast. Here is a tried and tested recipe featuring this tubular tuber.

Coconut milk & sweet potato soup

Ingredients:

• 1 tbsp butter
• 1 diced yellow onion
• 3 cloves of garlic, peeled and minced
• 1 ½ lbs peeled and diced sweet potatoes
• 4 cups chicken or vegetable stock
• 400ml coconut milk
• ½ tsp chili flakes
• ½ tsp turmeric
• ½ tsp ground coriander
• 2 handfuls of spinach
• Salt and pepper to taste

Method:

• Place butter in a deep pot on medium heat. Let melt then add diced onions. Cook the onions, (about 5 minutes) stirring occasionally, until translucent.
• Add spices to onions and stir thoroughly, coating them.
• Add minced garlic and stir for about 1 minute.
• Add diced sweet potatoes and stir thoroughly, making sure spice coats them.
• Add 4 cups of stock to the vegetables, fully cover pot with the lid, and set temperature to high. Once visibly boiling, move lid about an inch to let steam escape and simmer for 30 minutes, or until sweet potatoes are tender and nearly falling apart.
• Taste and season with salt and pepper to your liking.
• Add 400ml of coconut milk and stir. Add spinach.
• Simmer for another 3-4 minutes.
• Take off heat and serve.