Coconut, Sweet Potato and Spinach Soup

I made this soup at the weekend when I was feeling particularly sorry for myself. My plans to go to Notting Hill Carnival were ruined when I woke up bunged up and snotty (sorry), only to look outside and find torrential rain. So rather than spending the day with my friends and eating lots of jerk chicken; I stayed in my pyjamas, watched endless films and made soup. It seems that not only is autumn already upon us, but I am acting middle-aged (way) before my time. I'm not sure which is more depressing...at least I had the soup to find some comfort in.

Comforting is exactly what this soup is - it's full of flavour and deliciously warming, with a nice bit of spice to draw out any coldy symptoms. As well as containing all the goodness from sweet potato and spinach, the soup also has a good dose of turmeric, which not only tastes amazing but has powerful anti inflammatory and anti oxidant properties. 

I have a feeling I'm going to be making a few more batches of this to last me through autumn and winter.

Vegan, Vegetarian, Dairy Free, Gluten Free

Ingredients:
450g sweet potatoes, peeled and cut into 1/2 inch cubes
1 white onion, diced
2 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 red chili, deseeded and sliced
2 tsp turmeric
1 tsp chili powder
1 tsp ground coriander
1 pint vegetable stock
200ml coconut milk
Juice of 1 lime
160g fresh baby spinach
Salt and black pepper

To Make:

• Put the sweet potatoes, onion, garlic, ginger, chili, turmeric, chili powder, ground coriander and a little oil in a large saucepan.
• Fry over a medium heat for 5-10 minutes until lightly browned.
• Add the stock and coconut milk.
• Bring everything to the boil, cover and reduce to a simmer. 
• Cook until the potatoes are soft (about 15 minutes).
• Turn off the heat and use an immersion blender, blending until smooth (you can leave it with a few chunks if you like)
• Add the spinach and return to heat, covered for a few minutes.
• Once the leaves are wilted and the soup is heated through, season to taste and finally add in the lime juice.
• Serve warm (with some buttery spelt and rye bread, if that's your kinda thing.)