Banging Coconut and Sweet Potato Soup
1-2 tablespoons coconut oil
One white onion
400g of carrots
400g of sweet potato
1 garlic clove
2 tablespoons of freshly grated ginger
700ml of low salt vegetable broth
1 teaspoon of cayenne pepper (reduce this if you don’t rate heat)
400ml of coconut milk
Salt and pepper to taste
Roughly chopped bunch of coriander
Melt the coconut oil and sauté the onions and garlic, followed by the rest of the veggies, ginger and cayenne. Leave to stir fry for around five minutes. Following this add the vegetable broth and coconut milk. Stir and cover over, leaving to simmer on a low heat for 15-20minutes until the sweet potato is soft.
Remove from the heat, adding the coriander and blend until smooth. Taste, then adjust seasoning to preference with salt, pepper, chilli flakes.
Chuck on the seeds and enjoy!