Wholesome Sweet Potato, Carrot and Coconut Soup

At Christmas time, I had been given several large sweet potatoes and so was trying to use them all up. One idea that came to mind was making a soup using these wonderfully tasty tubers. I took a carrot and coriander soup as a base and then tweaked it by adding some coconut milk, ginger, nutmeg and sweet potato.

This soup is also fully Vegan, my first recipe on the blog to be. This soup is super good for your body and full of nutrients.

So to make this simple, tasty soup, you'll want to have:-

1 tbsp olive oil
1 small onion, diced
1 clove of garlic, sliced
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground nutmeg
2 medium carrots, washed, peeled and chopped
1 large sweet potato, washed, peeled and chopped
250 ml vegetable stock
400ml coconut milk (1tin)
seasoning
pumpkin seeds for added crunch/decoration (optional)

Heat your olive oil in a pan on a medium heat, add the onions and sweat gently until they go translucent. Add the ground coriander, ginger, nutmeg and garlic and stir for a further minute. Now put in your carrots, sweet potato and vegetable sock . Place a lid on the pan and cook for fifteen minutes or until the sweet potato and carrots are tender. Pour your coconut milk in and blend the soup with a stick blender (You can use a food processor too but be careful not to melt your equipment). Taste and add seasoning as desired.

Serve immediately with a sprinkling of pumpkin seeds and some bread or allow to cool and store in your fridge for up to 5 days and heat up as required.

It is that simple, there is no excuse to not make tasty, healthy, non meat based foods.