Dinner.

It's nearing the end of September, and I'm suffering greatly from the tail end of a doozy of a cold, that lingering unpleasantness that leaves you blowing your nose in vain and coughing endlessly for the next few weeks. Needless to say, I'm not feeling too sexy. The best solution I could come up with was to make sweet potato and coconut soup. It was a really good idea.

1 tbsp canola oil
1 small onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, peeled and minced
2 medium sweet potatoes, chopped
1 tsp curry powder
1 tsp ground coriander seed
1/4 tsp cinnamon
4 cups vegetable stock
1 400ml tin coconut milk
freshly ground black pepper, to taste

In a large soup pot, heat oil over low-medium heat. Add onions and celery, cover, and steam for 5 minutes or until they have begun to become translucent. Add garlic and ginger and cook for another minute. Add sweet potato, curry, coriander, and cinnamon, and stir, steaming for another minute or two. Add stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes, or until sweet potato has become soft. Whizz until smooth with an immersion blender, or whizz in batches in a blender or food processor. Add coconut milk and stir to combine, cover, and simmer 5 further minutes to warm through. Serve with a bright, autumnal salad (my favourite is mixed greens with thinly sliced apple, dried cranberry, pecans, and balsamic) and enjoy the heck out of it. Nom nom nom.