A cosy, creamy soup blending sweet potatoes and coconut milk, enhanced with smoky paprika and topped with crispy garlic chips for perfect winter comfort.

Ingredients:

• 500g sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 400ml coconut milk
• 600ml vegetable stock
• Salt to taste
• Freshly ground black pepper to taste
• 3 garlic cloves, thinly sliced for chips
• 1 tbsp olive oil (for garlic chips)

Method:

1. Heat 1 tbsp olive oil in a large pot over a medium heat.
2. Add chopped onion and minced garlic; sauté until softened and fragrant for about 5 minutes.
3. Stir in smoked paprika and diced sweet potatoes and cook for 2 minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender, about 15 minutes.
5. Add the coconut milk, then use a hand blender to puree the soup until smooth and creamy. Season with salt and pepper.
6. For the garlic chips, heat 1 tbsp of olive oil in a small pan over low heat.
7. Add the thin garlic slices and fry gently until golden and crispy; remove and drain on paper towels.
8. Serve the soup hot, topped with crispy garlic chips and a little parsley for garnish.