• I had loads of sweet potatoes, so I ended up making one and a half times the original recipe.
   
• The soup was first pointed out to me by Sophie of Mostly Eating, who also recommended increasing the ginger. Given the increased quantity I was making, I used a 10cm piece of ginger, finely chopped.
   
• It's a beautiful looking recipe, but to me a straight vegetable soup is not filling enough to count as a meal. So I added in a quarter cup of dried red lentils, together with the sweet potatoes and continued cooking as per the recipe. The red lentils add protein, fibre and low GI carbohydrates.
   
• Having no creme fraiche in the fridge, I used 150ml of coconut cream instead, which matched well with the ginger and lime flavours.
   
• Garlic is not in season, so I left that out.
   
• I didn't use stock, instead cooking the onions and ginger slowly and gently, to coax as much flavour from them as possible.

What did you have for lunch today?

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Tags:soup, winter, sweet potato, lunch