Ingredients

• 1 x 400ml (13.5fl oz) good quality coconut milk
• 2 tablespoons olive oil
• 2 sweet potatoes (750g, 1.6Ib, 4½ cups diced)
• ½ teaspoon ground white pepper
• ¼ teaspoon salt
• 3 cups water and coconut milk
• ½ cup reserved thick coconut milk
• knob of butter 

Instructions

1. Open the can of coconut milk without shaking and remove ½ cup of the thick coconut on the top and set it aside. Add water to the remaining coconut milk to make 3 cups of liquid.
2. Heat the olive oil in a 12-inch saucepan  and add the potatoes (you need a wide based saucepan). Season with the pepper and the ¼ tsp salt. Cover and let sweat over medium heat for 15 minutes, stirring from time to time. By the end of 10 minutes potatoes will start having char marks (this is okay), just reduce the heat and stir from time to tome and make sure they don’t burn.
3. Add the 3 cups water and coconut milk and bring to the boil and simmer 5-10 minutes or until potatoes are very soft. Blend the hot soup until smooth. Add the reserved coconut and the knob of butter and blend again. Return the soup to the pot, adjust seasoning and thickness, heat until piping hot and serve.
4. Last Updated: January 13, 2019

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