Sweet Potato, Carrot and Coconut Soup

Ingredients:

3 large sweet potatoes

3 large carrots

1 onion, sliced

1 small red chilli, chopped

1 litre water

200ml coconut cream

A large handful coriander or parsley

Salt and black pepper

olive oil

Method:

  • Pre heat the oven to 200ºC/gas mark 6.

  • Peel the carrots and sweet potatoes and cut into large 2cm dice. Place in a roasting tin and drizzle with olive oil, season with salt and black pepper and roast for 30 minutes until tender and just starting to brown. Remove from the oven.

  • Fry the onion and chopped chilli in a little olive oil until softened. Then add the roasted carrot and sweet potato. Pour over the water and season well. Bring to the boil and simmer gently for 15 minutes.

  • Remove from the heat and stir in the coconut cream. Cool before blending with a hand blender or for a better consistency, use a Nutri Bullet. Add the coriander and blend again quickly. Taste for season and serve.

Katharine Eldridge