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
Place a large saucepan over a medium-high heat.
Add the oil, onion, turmeric, cumin and ginger and cook for 3 minutes, stirring constantly, until soft.
Add the sweet potato, carrot, coconut milk and stock and simmer for 30-35 minutes or until the vegetables are tender.
Add the coriander, salt and pepper and stir through. Divide soup between bowls and top with sliced chilli.
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