Thai Sweet Potato Soup (vegan)

2 onions, chopped
2 tsp minced garlic
2 tsp cumin seeds
1 tsp minced chilli
1.5 kg sweet potato, roughly chopped
1 ½ litres water
4 tsp vegetable stock
130ml light coconut milk
fresh coriander leaves

1. Coat a saucepan with cooking spray, heat and add the onion. Cook, stirring, for 2 minutes or until softened. Stir in the garlic, cumin and chilli. Cook a further 2 minutes. Add the sweet potato and cook for 2 minutes.
2. Stir in the water and stock. Bring to the boil, lower heat and simmer, covered for 30 minutes. Cool slightly.
3. Blend or process the mixture in batches until smooth. Return to the heat and stir in the coconut milk. Stir until heated through. Serve garnished with the coriander.

This recipe is from weight watchers. Serves 4. 5 points per serve.