2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
1 tablespoon jerk seasoning
1 kg (2 lb) sweet potato, chopped (or use a mixture of sweet potato and butternut squash)
1.2 litres (2 pints) hot chicken stock
2 tablespoons lime juice
250 g (8 oz) cooked chicken, shredded
salt and pepper
thinly sliced spring onions, to garnish
Heat the vegetable oil in a large pan and fry the onion, celery and ginger for 4–5 minutes, until beginning to soften. Add the jerk seasoning, then mix in the sweet potato and stir over the heat for 1 minute.
Pour the chicken stock into the pan and simmer over a medium heat for about 12 minutes, until the potato is tender. Blend to the desired consistency, then stir in the lime juice and season to taste.
Ladle the soup into bowls and top each with a handful of the shredded chicken. Garnish with spring onions and serve.