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I LIKE THIS RECIPE BECAUSE ... the surprising addition of the sharp lemon juice! In fact, the fresh taste of the lemons just creates summer flavours in the winter but on a hot summers day they can work wonders as a chilled soup.
1 teaspoon olive oil
1 red onion peeled and cubed
3 vegetable stock cubes dissolved in 1.5 litres of water
1 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon paprika granules
1 teaspoon dried cumin
1 teeaspoon dred chilli flakes
1 teaspoon cinnamon granules
1 teaspoon garlic granules
1 large sweet potato washed peeled and cubed
1 x 400 ml can coconut milk
Juice from 2 lemons

1. Drizzle the olive oil into a medium-sized soup pan; then sauté the red onion. Season with salt and pepper; then pour in the 1.5 litres of water, stir in the stock cubes, black pepper, salt, paprika, cumin, coriander (these two must go together!) chilli flakes, cinnamon and garlic granules. Then, bring to the boil. Once boiling, add the cubed sweet potato chunks, reduce the heat and cook for 30 minutes.
2. Using a hand blender, puree until smooth and then pour in the tin of coconut milk and the fresh lemon juice. Adding this last will create a fabulous tanginess to the soup.
4. Simmer the soup for a further 15 minutes and serve in warmed bowls.

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