Back to work on cold mornings in this corner of the world?  Why not make a batch of soup and fill a flask for a warming office lunch.  It is certainly cheaper and more healthy than fast food.

Sweet Potato Soup with Coconut Cream

1 tablespoon sunflower oil
1large red onion, peeled and chopped
1 garlic clove, crushed
½ inch fresh ginger, peeled and finely chopped
1 tablespoon lemon grass, chopped
1 pint vegetable stock
1 pint coconut cream
1½ pounds sweet potatoes diced
Salt & Black Pepper
2 limes, zest and juice

Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes.   Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.   Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.   Ladle the soup into bowls and garnish with the lime zest.