1tbspcoconut oil or( medium - not extra virgin ) olive oil
1/2red onion, chopped roughly
1clovegarlic, crushed
1large carrot or 2 medium ones, peeled and chopped
1large sweet potato or 2 medium ones. Do not peel, just chop to the same size as the carrot to ensure even cooking.
1heaped tsp grated fresh root ginger
1/4tspturmeric
2tspreduced salt vegetable stock
1/2red pepper diced
75m(2 1/2fl oz) coconut milk
Instructions
Heat the oil in a large saucepan and gently saute the onion and garlic for a few minutes until they start to soften but do not brown.
add the carrot, sweet potato, ginger, turmeric and stock powder. Just cover with boiling water and bring to the boil. Cover and simmer for about 15 minutes or until the vegetables are soft.
add the red pepper and coconut milk.
At this stage Patrick says to blend the soup until thick and smooth.
We like to eat it, as is with the vegetables in chunks.