2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon grated, fresh ginger
Grated rind and juice of 1 lime
1 red chilli, deseeded and chopped
600 ml (1 pint vegetable stock
400 g (13 oz) can Coconut or soy single cream
150 g (5 oz) baby spinach leaves
Salt and black pepper
Heat the oil in a saucepan, add the onion, garlic, ginger, lime rind and chilli and cook over a low heat, stirring frequently, for 5 minutes until the onion is softened add sweet potatoes and cook, stirring frequently, for 5 minutes.
Stir in the stock, coconut milk, lime juice and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes, or until the potatoes are tender.
Transfer half the soup to a food processor or blender and process until smooth. Return to the pan, stir in the spinach and cook until just wilted. Adjust the seasoning and serve immediately.