Sweet Potato and Coconut Cream Soup
This may or may not be the recipe for the Sweet Potato, spinach, and coconut cream soup I love so much at the Carden St. Café in Guelph. I shall have to test it and find out.

Ingredients
15ml/1tbsp groundnut oil
1 onion, peeled and chopped finely
1 garlic clove, crushed
1.25cm piece fresh ginger, peeled
675g/1lb sweet potatoes, peeled and diced
15ml/1tbsp lemon grass, chopped
600ml/1pt vegetable stock
600ml/1pt coconut cream
salt and freshly ground black pepper
2 limes, zest and juice

1. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.
2. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
3. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
4. Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
5. Ladle the soup into bowls and garnish with the lime zest.