Sweet Potato Soup with Coconut Milk

• Chop the scallions into thin rings and set aside some of the greens to use later as garnish.
• Crush or mince the garlic. Zest the lime and cut it into wedges. Drain the kidney beans.
• Heat a drizzle of olive oil in soup pot over medium-high heat and fry the scallions for 1 – 2 minutes. 
• Fry the garlic, garam masala* and sugar with the rest of the thyme for thirty seconds.

*Take care, this ingredient is spicy! Add gradually as preferred.

• Dice the tomato and add it to the soup, along with the chopped tomatoes, the coconut milk and the stock. Mix well to combine.
• Season to taste with salt and pepper, then bring to a boil.
• Allow the soup to simmer gently for 7 – 10 minutes over low heat, covered.
• Stir in the kidney beans and then cook for a further 5 minutes.