Dice and sauté the onions in the vegetable oil. Grate the ginger and cook out with the onion. Add the sweet potato and stir for a few minutes to infuse the flavours. Add the stock and cook until soft. Remove from the heat, add soy, honey, sesame oil and mil and blend until smooth. Garnish with coriander.
This soup can be adjusted easily to taste. For extra spice increase the ginger or add a pinch of chili powder. Use up other leftover root vegetables or add a touch of cream if you want something more decadent.
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