Spiced Turmeric, Sweet Potato & Carrot Soup

A big, colourful, spicy bowl of soup that's equal parts delicious and restorative is exactly what you need when the weather cools. Plus, the turmeric and ginger base of this recipe gives the soup some extra nourishing powers...
Serves
Serves 4
Total Time
50 Minutes
Ingredients
2 tbsp of extra virgin olive oil
2 onions, chopped
2 tsp of ground turmeric
1 tsp of ground cumin
2 tbsp of finely grated ginger
750g of sweet potato, peeled and cut into 2cm pieces
4 carrots, peeled, quartered lengthways and cut into 2cm pieces
2 x 400ml cans of coconut milk
500ml of good-quality chicken stock
16g of coriander leaves, chopped
Sea salt & cracked black pepper
Sliced red chilli, to serve
Method
Step 1
Place a large saucepan over a medium-high heat.
Step 2
Add the oil, onion, turmeric, cumin and ginger and cook for 3 minutes, stirring constantly, until soft.
Step 3
Add the sweet potato, carrot, coconut milk and stock and simmer for 30-35 minutes or until the vegetables are tender.
Step 4
Add the coriander, salt and pepper and stir through. Divide soup between bowls and top with sliced chilli.

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