Carrot Turmeric & Ginger Soup

• 1 onion – chopped
• 2 garlic cloves – crushed
• 1kg carrots – diced
• 500gm sweet potato - chopped into 2cm pieces
• 400ml can coconut cream
• 1 small fresh chilli - finely chopped
• 50gm fresh turmeric - grated
• 30gm fresh ginger - grated
• 1 litre vegetable stock
• bunch of radish with leaves - thinly sliced

Method

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.