Banaging Coconut and Sweet-Potato Soup


1-2 tablespoons coconut oil

One white onion

400g of carrots

400g of sweet potato

1 pepper

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

To Serve-

Toasted seeds

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!

Ele Baldwin