Thai Sweet Potato Soup

I often make this recipe when we want something simple for tea but also very tasty. I love this recipe and I am sure that once you have tried it yourself, you will also enjoy making it. It is such an easy recipe and I always keep most of the ingredients in my pantry on stand by so I can always just whip it up whenever friends drop in for lunch.
You can also use butternut pumpkin instead of sweet potato or half of each for a delicious variation.

INGREDIENTS:

1 tablespoon peanut oil
1 large brown onion - finely chopped
2 cloves garlic - finely chopped (can use bottled crushed garlic)
1/4 teaspoon finely grated fresh ginger (can use bottled)
1.2 kg sweet potato
5 cups chicken stock and/or water
400 mls lite coconut cream (can use lite coconut milk)
2 tablespoons splenda (sugar substitute)
2 teaspoons fish sauce (optional)
juice of 1 lime (can use bottled)
sea salt and black pepper to taste
1/3 bunch fresh coriander - leaves removed and roughly chopped (can use 1 teaspoon of dried instead)

METHOD:

Heat oil in a large pan. Add onion and garlic and cook for 2 - 3 minutes or until tender but not coloured. Peel and cut sweet potato into pieces and add to pan with chicken stock and ginger . Bring to the boil. Reduce heat and simmer, uncovered until sweet potato is soft. Place potato and liquid into large food processor and process until pureed. You may need to do this in several lots as your liquid should never go more that 3.4 up side of processor bowl. Return to a clean pan and add the coconut milk, splenda, fish sauce, lime juice, salt and pepper to soup. Bring to boil, reduce heat and simmer until heated through. Add coriander, stir until well combined and serve immediately.