Sweet Potato, Chilli and Coconut Soup

Some types of guilt are easier to shake off than others. I blame myself, I really do. Not only did I allow her to go out alone, unchaperoned, I even encouraged it. It was a Friday. We had just come back after a couple of days away. The house was short on provisions and I had blogs to finish for your delight. So, that fateful afternoon, L left the house unaccompanied.

She came back, of course, but by then it was too late. I found myself in possession of a brace of sweet potatoes. There is a purpose to most things on earth, but there are exceptions. Give me any example of its use that wouldn't be significantly improved by the use of a good-old-fashioned-thank-you-Walter-Raleigh spud. Crisps? No. Fries? Bleugh. Mash? You are having a laugh. But this is a frugal house so some use had to be made of the critters. I based this soup on something I've made with butternut squash. Though it pains me to say it, it wasn't half bad. And if you swap the chicken stock for a vegetable one, it'll even be vegan.

Ingredients

1 good size onion, diced; 1 large sweet potato, peeled and cubed; 1 red chilli, seeds removed, finely chopped; 1 clove garlic, crushed; about 800ml stock (I used chicken); tin of coconut milk or cream; olive oil; salt and pepper.

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Soften the onion in a pan with a little olive oil, along with the chilli and the garlic, and a little s & p. Add the sweet potato and stir together for a minute or two. Add the stock and simmer till the sweet potato is very tender. Remove from the heat and blitz with a hand blender. Pour in the coconut cream or milk and blitz again to ensure it is thoroughly incorporated. Check the seasoning.

Great. Now what do I do with the second of the blighters?