This tangy, aromatic soup will delight as either a starter or main dish.
4 people, 40 minutes
You will need:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 thumb sized piece of ginger, minced
1 cup carrots, washed and diced
1 cup sweet potato, peeled and diced
1 teaspoon cumin
1 teaspoon curry powder
½ litre vegetable stock
1 can coconut milk
Handful microgreens of your choice
Salt, freshly ground pepper
Step one: Fry the onions in olive oil on a medium heat in a deep sided cooking pot until softened. Add the garlic and ginger to the onions, frying for a further 5-10 minutes, until softened.
Step two: Add the carrots and sweet potato to the mixture, frying under a medium heat for 5 minutes. Add the cumin and curry powder.
Step three: Add the vegetable stock to the mixture, making sure nothing gets stuck to the bottom of the pan. Add the coconut milk.
Step four: Bring the mixture to the boil. Simmer for a further 20 minutes.
Step five: Using a hand blender, blend the mixture until smooth. Season with salt and pepper to taste, and finally garnish with a handful of microgreens of your choice. Bon appetit!