This is another orange-coloured soup for Halloween. It has Thai-style flavourings and is sooooo delicious and warming on a cold day.

Sweet Potato and Coconut Soup (serves at least 6)

1.5kg (approx 3.6lb) sweet potato (known as kumara in some countries), peeled and chopped coarsely
2 medium brown onions, finely chopped
2 cloves garlic, finely diced
Small can coconut cream
1.5 litres (6 cups) vegetable stock or enough to cover the sweet potatoes in the pot
Sweet chilli sauce (available most supermarkets)
Sweet soy sauce (preferably Indonesian kecap manis - should be available at supermarket. If not, just make sure it's the sweet one)
Fish sauce (optional if you're vegetarian)

Gently fry sweet potato and garlic in large pot. Cover with vegetable stock.

Add coconut cream, a generous dollop of sweet chilli, a tablespoon each of sweet soy sauce and fish sauce.

Bring to boil and simmer until sweet potato is soft (approx 20 minutes).

Blend or process in batches until smooth. Return pot to stove and taste. I usually add a bit more sweet chilli and soy/fish sauces at this stage so the soup has a warm-chilli taste without being overpowering. Chilli freaks can add more sweet chilli sauce to ther individual bowls if they like!

Yummy with warmed naan bread or Turkish bread.

I hope you enjoy this recipe, it's one of my favourites