Summary

Ingredients

• 1 onion (s), chopped
• 1 piece (s) ginger, chopped, about the size a walnut
• 700 g sweet potato (s)
• 150 g carrot (s)
• 1 tablespoon vegetable oil
• 1 can coconut milk, 400 g
• 500 ml vegetable stock
• 0.5 teaspoon ½ cumin powder
• 0.5 ½ chilli
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel and roughly dice the sweet potatoes and carrots.
2. Steam the onion and ginger in oil until translucent. Add the diced sweet potatoes, carrots and chilli. Sweat briefly. Add 500 ml stock and coconut milk and bring to the boil. Season with salt, pepper and cumin. Cover and cook over medium heat for about 20 minutes.
3. Garnish with pumpkin seed oil and garden cress if you like before serving.