Carrot, Coconut and Sweet Potato Soup

It’s cold and horrible outside, and the perfect time to make hearty soups.  This soup will live in your fridge for 4-5 days, and also freezes well.

You can use either coconut cream that comes in a block, or coconut in a milk in a team to add richness and creaminess.  This also makes it suitable for vegans as well.

Ingredients

250 Grams Sweet potato (peeled and cut into 3-4cm cubes)

2 Carrots (peeled and sliced)

1 Onion (peeled and sliced)

1 Can of coconut milk or 50 Grams coconut cream

1 Tbsp Oil

2 Cloves of garlic (finely chopped)

1 Tsp Chilli powder

1 Tsp Tumeric (optional)

Thumb sized piece of ginger (grated) or 1 Tsp of dried ginger

1 Vegetable stock cube

1 litre Water

Salt to taste

Method

  • Add the oil to a large pot over a medium heat, before adding the sliced onion and cook for 10-15 minutes stirring occasionally until the onion starts to brown
  • Add the other ingredients and bring to a boil, before reducing to a gentle simmer for 20-25 until the vegetables are cooked
  • Use a hand blender, or blitz in a blender until smooth and creamy. Serve with crusty bread

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