This heartwarming soup is a twist on our spiced carrot soup and is also quick and easy to make.  The flavour combination of sweet potato, red peppers and creamed coconut is delightful leaving you wanting just a little more…

Ingredients

4-5 medium sweet potatoes (c. 800g) (roughly chopped)
2 medium sweet red peppers (c. 150g)
2 shallots (finely chopped)
1 clove of garlic (finely chopped)
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp smoked paprika
2 tsp of Dr. Coy’s Organic Vegetable Bouillon
40g of creamed coconut (or coconut cream, there is a difference)
1.2 litre (2 pints) water
2 tblsp Dr. Coy’s Organic Virgin Coconut Oil

Method

In a large pot, melt the coconut oil and add the shallots, garlic, cumin and turmeric and sauté gently for 3-4 minutes.
Add the sweet peppers and continue to sauté for a further 3-4 minutes.
Add two teaspoons of Dr. Coy’s Organic Vegetable Bouillon and the 2 pints of water and bring to a gentle simmer.
Put on a lid and simmer for 15 minutes or until the sweet potato chunks are tender.
Blitz in the blender in batches for 30 seconds, or for a finer consistency, blitz a portion in a Nutribullet.

Serve with a sprinkle of sweet or smoked paprika and a touch of cream…