Recipe: carrot, sweet potato and coconut soup

I’m having space problems in my fridge. I can’t fit all the veg in. After assessing my heaving crisper, I decided carrots and sweet potato were the most overstocked items. So I made soup out of them. It went down a treat. Sprog 1 loved it, I sent some to work with Husband for his lunch and – as previously mentioned – I dropped a tub off to my poorly sister (who pronounced it “delish” and “blog-worthy”).

CARROT, SWEET POTATO AND COCONUT SOUP

* 1 tblspn olive oil

* 1 leek

* 2 tsps curry powder

* 5 medium carrots, peeled and chopped into chunks

* 1 medium sweet potato, peeled and chopped into chunks

* 1 litre chicken stock

* 500ml water

* 250ml coconut milk

METHOD
Heat oil in a heavy-based pan. Saute leek until soft. Add curry powder, saute 1 minute. Add chicken stock, water, carrot chunks and sweet potato chunks. Simmer on a low heat until vegetables are soft. Add coconut milk. Puree mixture with a stick blender or in a food processor. Reheat gently. Serve with a cob of fresh bread and butter. Mmmmmmm.