s o u p O l i c i o u s

Zesty Carrot & Sweet Potato Coconut Soup with a Cranberry Relish

Ingredients

1 tsp olive oil

1 small onion, peeled & roughly chopped

3 medium carrots, peeled and cut into chunks

1 large sweet potato, peeled and cut into chunks

1 tbs of tamarind pulp

½ red chilli, deseeded

2cm grated ginger root

1 clove of garlic

1/4 of freshly chopped coriander

500ml of water

½ lemon, juice and zest

½ tin light coconut milk

Salt & pepper to taste

Relish
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice 
1 tablespoon chopped shallots 

Directions

To prepare relish, combine the first 4 ingredients in a small bowl, set aside.

Heat the oil in a medium saucepan and fry the onion, chilli, ginger and garlic for a few minutes. Add the carrots, sweet potato and tamarind pulp. Coat vegtables. 

Add water, lemon and coconut milk, turn the heat down and simmer for about 20 minutes until the vegetables are softened.

Blend until smooth and serve hot.Stir in salt + pepper, coriander and chilli flakes. Top each serving with 1 tablespoon relish mixture.

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