Add a 1/4 cup of stock and when boiling add the the onion and saute until onion has softened.
Then add the ginger, garlic, chilli and turmeric cook for a few minutes until fragrant.
Next add the carrot, sweet potato, add any extra radish keeping 4 for serving and the rest of the stock and bring to a soft boil. Then cover and simmer for about 20 minutes until carrot has cooked.
Once cooked use a blender to puree the soup.
Lastly return soup to your large pan and add the coconut cream. Heat through but do not boil.
Serve into bowls with a swirl of coconut cream, add a radish to each bowl along with a few finely chopped leaves.
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