Velvety, delicious and vegan. The chilli adds the right amount of heat. This is a perfect winter-warmer. Serve it as a starter or drink it in mugs in front of the TV.Ingredients:
- 2 Tbs coconut oil or other vegetable oil
- 1 tsp mustard seeds
- 1 medium onion, chopped
- 1 Tbs ginger, peeled and chopped
- 1-2 chilli peppers, without seeds, sliced
- 1 kg sweet potatoes, peeled and diced
- 2 large carrots, sliced
- 3 cups vegetable broth
- 400 ml can coconut milk
- salt and pepper
In a large pot heat the coconut oil over medium-high heat. Add the mustard seeds and cook stirring until they turn grey and their aroma intensifies.
Add the onion, ginger and chillies. Cook until onion is soft and begins to colour.
Add the sweet potatoes and carrots. Pour in the vegetable broth and season with salt and pepper. Bring to boil, lower the heat and simmer until veggies are soft, about 20 minutes. Carrots take longer to cook, so test a carrot before you take soup off the heat.
Use a hand blender to blend the soup, or transfer in a food processor. Blend until velvety. Add the coconut milk and stir. Taste for salt and pepper and adjust the consistency with water.
Serve garnished with coriander leaves, extra chillies and a dash of coconut cream.