Heat the oil in a deep pan or stove top casserole dish (dutch oven) and fry the onion over a medium heat for 3 - 4 minutes.
2 tablespoon olive oil, 1 onion
Add the garlic, diced chilli and ginger and fry for 1 minute.
2 cloves garlic, 1 mild red chilli, 30 g Fresh ginger
Add the Sweet Potato and vegetable stock and simmer for 15 minutes until the sweet potato is soft.
600 g Sweet Potatoes, 500 ml vegetable stock
Blend the soup, season with salt and freshly ground black pepper and stir through the lime juice. Serve with fresh coriander (cilantro) and the lime zest on the top.
1 dash salt, 1 dash freshly ground black pepper, 1 Lime, 10 g Fresh Coriander /Cilantro
Notes
Ingredient Notes
Sweet Potatoes - Sweet potatoes are at their best in Autumn (Fall) and early winter. The most common coloured flesh is orange, but you can also buy ones with red or yellow flesh. Look for potatoes with smooth skin without bruising, spots, or signs of sprouting. Sometimes, you will see something similar labelled as Yams. Yams are more startchy and dry and won't make as good a soup as sweet potatoes.
Chilli - use a mild red or green chilli. The ones sold in supermarkets are generally Serrano chillis. They are milder than Habanero or Birdseye Chillis.
Ginger - fresh ginger about the size of your thumb. If you need to buy more, you can peel it, freeze it then grate from frozen the next time you need it to avoid food waste.
Onion - use a brown or yellow onion
Lime - choose one with a firm skin. You will need the zest and the juice.
Vegetable Stock - I use a vegetable stock cube that dissolves in boiling water.
Storage
Fresh soup will keep well in the fridge for 2 - 3 days. The recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container.