Ingredients

2 tbsp

Ghee or Olive Oil

4 medium

sweet potatoes, diced

5 sticks

celery finely chopped

shallots, finely chopped

180g

cooked chestnuts

vegetable stock pot

1 tbsp

crushed garlic

1 tbsp

crushed ginger

2 tbsp

coriander stalks, finely chopped

Red Chilli, Deseeded and finely chopped (add another if you like it really hot)

limes, zested and juiced

salt and pepper, to taste

SWEET POTATO, CHESTNUT, CHILLI & LIME SOUP from Gourmet Glow. A warming and spicy soup with lots of interesting flavours. Smooth and unctuous like velvet with a mellow sweetness spiked with chilli and zesty with lime and fragrant coriander. Made using @steenbergsltd chilli powder alongside fresh chilli, this one is a winner

Method

Heat the oil in a large lidded pan and add the shallot and celery with a pinch of salt. Add a splash of water and sweat over a medium heat with the lid on for 10-15 minutes until soft and sweet but not coloured.
Add the garlic, ginger and lemongrass and cook out the raw flavours for 1 minute.
Add the chilli, Kashmiri Chilli and coriander stalks and cook for a further minute before adding the zest of 1 lime and the stock pot.
Add the sweet potato and 1.5 litres water. Bring to a simmer and simmer for 20 minutes or until the potato begins to break down.
Add the chestnuts and cook for a further 5 minutes.
Add the juice of 2 limes and remove from the heat.
Allow to cool for 5 minutes before blending until very smooth in a blender. Do this in batches and remove the stopper and replace with a tea towel to prevent burns. Alternatively, blend using a hand blender until ultra-smooth.
Taste and adjust the seasoning with salt, pepper and extra lime juice/zest.
Enjoy sprinkled with fresh coriander and more chilli if you like.