Spicy sweet potato soup with feta and pumpkin seeds

Ingredients

• Olive oil
• 6 garlic cloves, finely grated
• 1 red chilli, deseeded and chopped
• Thumb-sized piece of ginger, peeled and finely chopped
• 1-2 stalks lemongrass, bashed 
• 1 star anise
• 1 cinnamon stick
• 60g Thai green curry paste 
• 1 small bunch coriander, plus a little extra for garnish
• Freshly ground salt and pepper
• 1.5l vegetable stock
• 1x500ml tin coconut milk
• 1kg sweet potatoes, peeled and chopped
• 2 limes
• Fish sauce, to taste
• Feta, to serve, optional
• Toasted pumpkin seeds, to serve optional

Directions

1. Place a large pot on the stove over a medium heat. Heat a little oil, then add the garlic, chilli, ginger, lemongrass, star anise, cinnamon stick, curry paste and coriander.
2. Cook for about five minutes, stirring occasionally so that the aromas can be released.
3. Add a little salt and pepper, then add the stock, coconut milk and sweet potatoes. Bring to the boil, then simmer for about 20 minutes or until the sweet potatoes are soft. 
4. Remove the star anise, cinnamon stick and lemongrass from the pot, then blend the soup until smooth. Squeeze in the lime juice - you may not need to use both limes - and add a little sugar, seasoning and fish sauce to taste.
5. At this stage, you can divide the soup between containers and chill or enjoy while hot - divide between bowls, then crumble over a little feta and sprinkle with toasted pumpkin seeds if using.

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Tips

• Depending on your spice preferences, you can add more or less chilli - I usually use two.
• If you have any leftover roasted chicken from dinner the day before, use the carcass to make a delicious stock to use in this soup, then add the cooked chicken to the soup just before serving. 
• You can use butternut squash in place of sweet potato if you prefer.