Sweet Potato & Carrot Soup

RECIPE FOR SWEET POTATO & CARROT SOUP

1. Heat   oven to 220C and put the sweet potatoes and carrots in an oven proof pan,   brush them   olive oil and sprinkle,   pepper, cumin powder and sea salt

2. Roast   the veg in the oven for 25-30 min or until caramelized and tender.

3. While   the veggies are in the oven, heat a saucepan, add olive oil and add crushed   garlic. When it’s slightly brown and you get the nice aroma from it, now add   the chopped ginger, turmeric and sauté for a minute. Finally add the onion   and cook over a medium-low heat until transparent

4. Add   the stock and let it simmer for 5-10 min until the onions are very soft, then   set aside.

5. Now   remove your roasted wedges, let it cool, and then transfer it to the   saucepan. Use a hand blender to process until smooth.

6. Taste   to adjust the seasoning. Reheat it, when it’s ready to be served.

7. Serve   with a dash of coconut cream.