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Add the oil to a medium sized soup pot and heat gently.
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Once heated add the onion, and cook over a medium heat until translucent.
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Once the onions are translucent, add the chili, ginger and garlic to the pot, and heat for two minutes.
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Then add the sweet potato, the vegetable stock and paprika.
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Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
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Now add the coconut milk. Don't worry if some of it has solidified in the can - this will soon melt in the soup.
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Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
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Using a hand blender, blitz the soup until smooth, and then season to your taste.
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For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star shaped croutons!