Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 1 tbsp oil in a large pan over a low-medium heat, then add the sweet potato and cook for 5 minutes, or until the potato begins to soften. Add the onion, garlic and ginger, cover with a lid and cook for 10 minutes more.
Pour the stock and coconut milk over and bring to the boil, then reduce the heat and simmer for 15 minutes. Transfer to a blender or use a hand-held stick blender to blitz to a smooth purée. Strain through a fine sieve.
Return to a clean pan and bring back to the boil. Remove from the heat, then add the lime juice, half the zest and 50ml of the cream.
Season to taste. Divide the soup between 4 individual soup bowls, swirl over the remaining cream and add the remaining zest.