Carol's Sweet Potato, Apple and Ginger Soup.

SWEET POTATO, APPLE AND GINGER SOUP
Serves 4

1 large onion, chopped
2-3 tbsp olive oil or butter
2tsp chopped fresh ginger, plus….
1 extra tsp finely chopped to garnish [optional]
450g sweet potato, peeled and cut into chunks
1 large Bramley apple, peeled, cored and chopped
900ml vegetable stock, plus a little extra as necessary
Small bunch of fresh coriander, plus a few sprigs, chopped, to garnish
Lemon juice, to taste
2 pinches caster sugar
1 large dessert apple, cored and chopped, to garnish [optional]
4 tbsp yoghurt, sour cream or crème fraiche

Fry the onion very gently, covered, in the 2 tablespoons of oil or butter for 5 minutes. Add the ginger and the sweet potato and fry gently, covered for another 6-8 minutes. The vegetables should gently sweat rather than fry.

Add the apple, stir and cook for 2-3 minutes. Add the stock, coriander and salt and pepper. Bring to a simmer and cook, half covered, for 15-20 minutes or until the sweet potato and apple are tender

Put in a blender to form a smooth soup, thin out if you like with a little more stock. Add some lemon juice and maybe a pinch of sugar to taste – depending on how sweet or tart the apples are.

Reheat gently – do not boil. If you like an apple garnish, fry the apple and ginger gently in the remaining oil/butter until browned and just tender, add a good pinch of sugar and cook for 1-2 minutes more. Ladle the soup into hot bowls. Drizzle a spoonful of yoghurt, sour cream or crème fraiche over each bowl, then a spoonful of the apple and some chopped coriander. Grind over some black pepper and serve.

Enjoy