Sweet Potato and Coriander Soup

Sweet Potato and Coriander Soup
(serves 4)

1 teaspoon groundnut oil
2 medium leeks (700g), chopped coarsely
3 cloves garlic, quartered
2 medium sweet potatoes (800g), chopped coarsely
1 litre chicken or vegetable stock
160ml light evaporated milk
4 Tbs finely chopped fresh coriander

Heat oil in large saucepan; cook leek and garlic, stirring, until leek softens. Add sweet potatoes and stock; bring to a boil. Reduce the heat, simmer, covered, 15 minutes or until sweet potato softens.

Blend or process the soup, in batches, until smooth. Return soup to same cleaned pan simmer, uncovered, until soup thickens slightly. Add evaporated milk and coriander; stir, without boiling, until heated through.

Divide soup among serving bowls, top with fresh coriander leaves, and serve with chunks of crusty bread.