Sweet potato & carrot soup
2 tbsp coconut oil
1 chopped onion
3 cloves of garlic
3 sweet potatoes, medium sized, peeled and chopped into small chunks
2 celery stalks, chopped
3 carrots, chopped
1 cup of cashew nuts
1 heaped tsp of turmeric
1 heaped tsp ground cumin
500 ml chicken or vegetable stock
Freshly ground pepper
Fry the onion and garlic gently until softened. Add the turmeric, cumin, salt and pepper, and fry for a couple more minutes.
Add the sweet potato, celery, carrots and cashew nuts.
Add the stock, bring to the boil then reduce the heat and simmer until the sweet potato is soft – 10-15 minutes.
Allow to cool slightly, then blend to a smooth consistency.