NUTTY SWEET POTATO AND LIME SOUP

With the soothing heft of sweet potato and a lighter note thanks to the lime and lime leaves, this is a gorgeous soup and just the thing for a cool spring dinner.

SERVES 4–6

2 Tbsp extra virgin olive oil

1 brown onion, finely diced

750 g (1 lb 10 oz) sweet potato, peeled and cut into 4 cm (1½ inch) chunks

4 cm (1½ inch) piece ginger, peeled and roughly chopped

2½ cups (625 ml) chicken or vegetable stock

6–8 kaffir lime leaves

¹/₃ cup (90 g) nice natural peanut butter

1 tsp soft brown sugar

Juice of 2 limes, plus extra to serve

1 cup (250 ml) coconut milk

Heat the olive oil in a large saucepan over medium–high heat. Cook the onion for a few minutes until soft and translucent. Add the sweet potato and ginger and cook for a few more minutes, then pour in the stock and bring to the boil.

Scrunch the lime leaves in your palm to release the flavour, then add to the pan and reduce the heat to a simmer. Cook for about 20 minutes or until the sweet potato is tender. Discard the lime leaves.

Blend the soup with the peanut butter and brown sugar until smooth. Stir in the lime juice and enough coconut milk to bring the soup to the desired thickness. Check the seasoning, adding a little more lime juice, salt or a touch of sugar to get that lovely balance of sweet, salty and sour. Serve with extra lime juice.