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Coconut and sweet potato soup
RECIPE BY JUSTINE DRAKE

Serves 4

Oil for frying
1 small onion
1 clove garlic, crushed
1 large carrot, chopped
1 large sweet potato, unpeeled, chipped
1 tsp (5 ml) minced ginger
¼ tsp (2 ml) turmeric
2 tsp (10 ml) vegetable stock powder
1 small red pepper, finely chopped
1 can liter coconut milk


Heat oil.  Sauté onion, garlic until softened but not brown.
Add carrot, sweet potato, ginger, turmeric, stock powder and enough water to just cover.
Bring to the boil, reduce heat, cover and simmer until vegetables are tender.
Add red pepper and coconut milk, season well and blend until smooth.
Heat through and serve.

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