Sweet potato, lime and ginger soup

Method

1. Heat the oil in a large saucepan and cook the chopped onions for several minutes, until they are really soft and transparent.

2. Add the ginger and garlic and cook for a further 2-3 minutes.

3. Add the sweet potatoes and continue to cook for a further 10 minutes or so, stirring occasionally to prevent them from sticking and to make sure that they cook evenly.

4. Stir in the stock and lime zest. Partly cover the pan with a lid, and simmer very gently for 20 minutes or so, until the pieces of potato are quite soft when squished against the sides of the pan.

5. Leave to cool a little, transfer to a blender and whiz until smooth.

6. Return to the pan and add the lemon juice and crème fraiche. Season to taste with salt, pepper and nutmeg. Reheat gently for 4-5 minutes and serve in soup bowls.

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Ingredients

3 tbsp Olive oil
2 Onions, chopped
5 cm piece root ginger, peeled and chopped
1 garlic clove, chopped
4 Sweet potatoes, peeled and chopped
1.1 litres chicken or vegetable stock
2 lemon, grated zest and juice
250ml full-fat crème fraiche
freshly ground salt and pepper
freshly grated nutmeg

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