This Soup is like a big hug in a bowl. It is thick, creamy and has a good punch of spice. This recipe is enough for about 5 servings so it is perfect for lunches at the office or you can freeze it to use later!
Ingredients
- 5 Medium Sweet Potatoes
- 3 Medium Carrots
- 3 Large white Onions
- 2 Tins of Coconut Milk
- 4 Cloves of Garlic
- 1 Red Chilli – if you want the soup to be less spicy only use 1/2 a chilli
- 5cm knob of Fresh Ginger
- Handful of Fresh Coriander
- 1 L of Vegetable stock
- Salt & Pepper to Taste
- Table Spoon of Coconut Oil for cooking
To Serve (Optional)
- Chickpea Croutons
- Chilli Flakes
- Bread
- Fresh Coriander
- Salt & Pepper
- Drizzle of olive oil
Directions
- Peel & roughly chop the potatoes, Onions & Carrots (I leave the skin on the carrots)
- Heat the Coconut Oil in a large saucepan, tip in the onions and cook for about 10 minutes till soft.
- Meanwhile peel the garlic, crush with the blade of the knife and roughly chop. Peel and roughly chop the ginger, chilli and coriander.
- Add all of the above to the pan with the onions, stir, cook for about 5 minuets.
- Add the carrots & potatoes, give the contents of the pan a good stir and cook for a couple minuets.
- Pour in the coconut milk & the stock, stir everything together and bring the pan to the boil. Bring the heat down to a simmer and let it cook for about 15 – 20 minuets till the carrots & potatoes are nice and soft.
- Take the pan off the heat. With a handheld stick blender blend the soup in the pan. When you have a nice thick consistency the soup is done.
- I like to have mine with crunchy chickpea croutons, coriander, chilli flakes, drizzle of olive oil or yoghurt!
Enjoy!
Fi
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