4 people, 40 minutes
You will need:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 thumb sized piece of ginger, minced
2 cup carrots, peeled and diced
3 cup sweet potato, peeled and diced
1 teaspoon cumin
1 teaspoon curry powder
½ teaspoon of salt and freshly ground pepper
1 can coconut milk
3-4 cup vegetable stock (depending on how thick you like your soup)
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 15 minutes.
Step five: Using a blender, blend the mixture until smooth. Finally garnish with a handful of mustard microgreens. Bon appetit!