Sweet Potato, Coconut & Chilli Soup Recipe

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek and celery and saute for 5 minutes to soften but not colour the vegetables.
Add the garlic and red chilli to the pan and continue to cook for a further minute.
Add the remaining ingredients to the saucepan, turn the heat to high and bring to a boil.
Now turn the heat down to a low simmer and cook for 25 minutes, or until the sweet potatoes have softened.
Using either a stick blender, or high speed blender, blitz the soup to a smooth consistency.
To serve you can garnish the soup with optional chopped coriander leaf, red chillies and a drizzle of coconut milk.