SWEET POTATO, CARROT & COCONUT SOUP

Serves 1 / high fibre / Rich in Vitamin C

INGREDIENTS

6 large carrots
1 large sweet potato (without skin)
½ tsp cumin
½ tsp coriander Chilli flakes to taste
1 cup coconut milk
½ white onion
1 garlic clove
2cm ginger, finely chopped
Sea salt and pepper to taste
Water

To serve:
A thick slice of sourdough / gluten free bread

METHOD

1. Peel and dice your carrot and sweet potato. Transfer to a steamer and steam for 10 minutes, or until soft.
2. Meanwhile, heat a splash of water in a frying pan over a medium heat. Gently sauté the onion and garlic until fragrant. Add a splash of the coconut milk and spices and cook for a further 1 – 2 minutes.
3. Transfer the onion and spice mix into a blender along with the steamed carrot and sweet potato. Pour in the rest of the coconut milk and blend until smooth and creamy. If required add a little water to reach your desired consistency.
4. Pour into a saucepan and heat gently. Serve with a thick slice of your favourite bread and enjoy!

Calories (kcal): 386.7 • Carbs (grams): 79.8 • Fats (grams): 5.9 • Protein (grams): 7.9