Sweet Potato Soup

• 2 tablespoon extra virgin olive oil
• 1 largish onion, chopped
• 2 fat cloves garlic, crushed
• 1lb 11oz/750g sweet potato, peeled and cut into medium pieces (peeled weight)
• 1/2 teaspoon of ground cumin 
• 1/4 teaspoon ground chilli 
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Just over 2 cups/1 1/2 litres chicken stock (use veg stock for vegetarian option)
• Low fat creme fraiche and freshly chopped parsley or coriander to garnish

1. First of all heat the olive oil over quite a high heat in a largish pan. 
2. Add the onion and saute, stirring well until it starts to colour. 
3. Turn down the heat to medium and add the garlic, again stirring well for 2-3 minutes. 
4. Add the sweet potato and saute, still stirring, for 3-4 minutes.
5. Add all of the spices and the salt and cook for a further 2 minutes, still stirring well.
6. Pour in the stock, turn up the heat and bring to the boil. Stir once more.
7. Put the lid on the pan and turn down the heat so that it is at a slow simmer.
8. Cook for 20 minutes, until the sweet potato is soft.
9. Remove the pan from heat. 
10. Using a stick hand blender, whizz all of the ingredients in the pan until smooth and even.
11. If it is too thick, just add a little water or stock, to thin it down to a creamy consistency.
12. Check the soup for seasoning. 
13. It is now ready to ladle into warmed bowls for serving, we like to swirl in a little creme fraiche, and sprinkle with the chopped parsley or coriander.