INGREDIENTS

• 1 tbsp – Olive oil
• Onion – 1, roughly chopped
• Carrots – 2 large, peeled and roughly chopped
• Fresh root Ginger – 1 ½ inches, finely chopped
• Garlic – 1 clove, crushed
• ½ tsp – dried red chili flakes
• Sweet potatoes – 700g, peeled and cubed
• 1.2 litres – vegetable stock
• Salt and freshly ground black pepper – to season

INSTRUCTIONS

1. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2-3 minutes, or until fragrant
2. Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
3. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup.