Sweet potato, (carrot), coconut and pine nut soup (Sainsbury's, tweaked by Jo)

Serves 4

1 tablespoon olive oil
25g (1oz) butter
2 fat garlic cloves, peeled and chopped
1 large onion, peeled and chopped (or 4 spring/salad onions)
1kg (2lb 4 oz) sweet potatoes (or mixture of sweet potatoes and carrots, if you don't have enough sweet potatoes!) peeled and cut into cubes
2 teaspoons red Thai curry paste
570 ml (1 pint) hot vegetable stock
4oo ml coconut milk
Up to 100g toasted pine nuts

1. Heat oil and butter in a large pan, partially covered.
   
2. Stir in garlic and onion and cook gently for around 5 minutes.
3. Stir curry paste into onions (add more to taste if you like it spicy!)
4. Add sweet potatoes (and carrots if using mixture).
5. Pour in stock then the coconut milk. Stir.
6. Add 50g pine nuts and some seasoning.
7. Bring to the boil, then reduce to a simmer and cook as before for 15 minutes.
8. Liquidise until smooth.
9. Return to pan and reheat gently to serve.
   

To serve, pour into bowls, add a sprinkling of the remaining pine nuts and a grinding of black pepper. Serve with warm crusty bread.