Serves 4 to 6


1.3 kg sweet potato, peeled and diced
1 celery stick
1 medium onion
1 carrot
2 garlic cloves
2 inch piece of root ginger
1 1/2 ltr vegetable stock
165 ml coconut milk
1 tsp ground cumin
1 tbsp tomato puree
Juice of 1/2 lime or lemon
Salt and pepper
Olive oil

Finely chop the celery.  Peel and roughly chop the onion, carrot, garlic and ginger and add to the pan with the celery and olive oil.  Heat gently in a stock pot or large sauce pan and saute for 5 minutes.  Add the sweet potato, cumin, stock, coconut milk, tomato puree and a good grind of black pepper.  Bring to the boil and simmer until the potato is soft.  Take off the heat and using a hand held blender blitz until thoroughly smooth.  Add the lime or lemon juice and season to taste and stir.  Warm through and serve.