Carrot, sweet potato and chilli soup


  • 6/7 large carrots (or equivalent)
  • 1 sweet potato
  • 1 onion
  • 1 red chilli
  • 1 2cm cube of fresh ginger
  • 1 stock cube
  • 1 litre water
  • 50ml coconut cream


  • Chop then ends of the carrots and wash
  • Roast in the oven with a little oil, at around 170oC, until you can easily put a fork through the carrots (if you need to do it faster chop them up)
  • In the meantime wash the sweet potato and chop into small cubes
  • Roughly chop the onion
  • Add both to a saucepan with a drizzle of oil on a low heat, with a lid, until soft
  • Add one fresh chilli, chopped and the cube of ginger, again chopped
  • Dissolve the stock cube in 1 litre of water and add to the pan
  • Once the carrots are roasted remove from the oven and add to the saucepan
  • Reduce by simmering for 10 minutes
  • Blend the mixture until smooth using a soup stick or blender
  • Add the coconut cream, stir in and heat
  • Add a touch more water if required to get the consistency you prefer and more chilli if you want added kick