Instructions

1. Heat oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes.
2. Add the sweet potato and lemongrass and cook for further 5 minutes.
3. Add the stock and bring to the boil.
4. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
5. Cool the soup slightly, then place in a blender with half of the coconut cream and process until smooth.
6. Return soup to your saucepan and add remaining coconut cream.
7. Heat the soup to just before boiling point and add lime juice and salt and pepper to taste.
8. Garnish with Lotus Pepitas and fresh basil.