Sweet potato and coconut soup with spicy sambal

Instructions

1 Heat olive oil in large heavy-based saucepan over medium heat. Sauté the onion for 3–4 minutes, or until softened. Add sweet potato and curry paste. Stir to coat sweet potato.

2 Add stock. Bring mixture to boil, then reduce heat and simmer, uncovered, for 20 minutes, or until sweet potato is soft. Remove pan from heat, cool slightly.

3 Blitz the soup until smooth with a stick mixer. Add three-quarters of the coconut milk. Return to heat to warm through, and season with cracked black pepper.

4 Make the spicy sambal: Combine ingredients in a bowl with a pinch of salt. Mix well.

5 Divide the soup between four serving bowls. Swirl through the remaining coconut milk. Top with fresh coriander or mint leaves, and spicy sambal.