Preparation Time: 30 minutes (chopping takes a little while)
Cooking Time: 30 minutes
Serves: 4-6

INGREDIENTS:

2 tbs vegetable oil of your choice (I used rice bran oil)
2 large (organic) onions (red or white or a mixture, it doesn’t matter, weighing about 650-800g all together)
4 (organic) garlic cloves, finely chopped
4-5cm piece of (organic) ginger, peeled and finely chopped
1 tbs tandoori masala powder
2 tsp mild curry powder
350g (organic) sweet potatoes or seasonal pumpkin, washed, peeled and diced
350g (organic) carrots, washed, peeled and diced
1litre vegetable stock (I used stock cubes and followed the instructions on the pack, but if you have time to make your own veggie stock, go for it!)
400ml tin of coconut milk

Salt to taste (optional)
A small handful of finely chopped fresh coriander leaves (optional)
A splash of fresh lime juice (optional)
Garnish with beetroot crisps


INSTRUCTIONS:

Prepare all the ingredients as noted above and chop the onions. Also remember to have the vegetable stock ready.
Heat the oil in a saucepan over a medium to low heat. Add the chopped onions and stir for about 10 minutes, until they are soft and translucent. Then add the chopped garlic, ginger, tandoori masala and curry powder and stir for a minute or two.

Add the pumpkin/sweet potatoes/carrots/your-choice-of-root-veg and stir for another minute or so. Pour in the vegetable stock. Increase the heat and bring to a simmer. Cook gently until the root veggies are soft – about 15 minutes or so.

Remove the soup from the heat, add the coconut milk and place in a blender or food processor until the mixture is nicely combined and super smooth. (I’ve also used a hand-held mixer in the past and that worked well too).

To serve, add salt to taste (I never add any, but it’s up to you), the fresh coriander, a dash of lime juice, coconut milk and beet crisps to impress. A-mazing!

Tip 1: Even if you’re cooking for yourself or just 1 other person, please do make this quantity. Remember you can take the left-overs into the office the next day for lunch or freeze the soup in small portions and enjoy over the weeks to come.

Tip 2: I deliberately called this root veg soup (as opposed to carrot or pumpkin soup) as it’s really up to you whether you just use carrots, potatoes, pumpkins, squash, sweet potatoes or a mixture of them all. Be creative and use what’s local, affordable and seasonal to you.

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