Ingredients
- 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
Method
- 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
