Method
1. Pre-heat oven - 171°C
2. Add sweet potato, olive oil, coriander seeds and cumin seeds to a clean medium bowl
3. Season with salt & pepper well
4. Toss until coated
5. Transfer potatoes to medium roasting dish
6. Roast until soft - 20 min
7. Add olive oil, onion, garlic clove and chili flakes to a clean saucepan
8. Sauté until soft and turn off heat - 15 min, medium heat
9. Transfer potatoes to soup
10. Replace on Drop Scale
11. Add coconut milk, vegetable stock and lemongrass stalk to the soup
12. Replace - medium heat
13. Simmer - 15 min
14. Blend with stick blender until smooth
15. Garnish with cilantro