Take advantage of what’s in season and whip up this easy soup.
Credit by: KingOfChef
Heat oil in a large saucepan over low heat. Add the leek, ginger, garlic and half the chillies, and cook, stirring, for 5 minutes or until soft. Add the sweet potato and swede and cook, stirring, for 2 minutes or until lightly brown. Add the stock. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 15 minutes or until vegetables are very soft. Remove from heat.
Place half the potato mixture in a blender and blend until smooth. Return soup to a clean saucepan. Repeat with remaining mixture. Season with salt and pepper. Return to the boil to reheat.
Combine coconut, peanuts, mint and remaining chilli in a small bowl. Ladle the soup among serving bowls. Sprinkle with coconut sambal and serve immediately with grilled or barbecued naan bread.
Other winter vegetables will also work well, such as carrots, parsnip or pumpkin.