Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

• 4 Tbsp olive oil
• 2 cloves garlic
• 2 med (540g) brown onions
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp paprika
• small piece of ginger (1/2 of a thumb-sized piece)
• 500g carrots chopped into chunks
• 600g gold kumera diced into chunks
• 3 Tbsp + 1 tsp (36g) vegetable stock powder (we use Rapunzel)
• 2 litres water
• 2 tsp (12g) salt
• juice of 1 lime

For Serving

• savoury roast sunflower seeds & almond slices
• fresh spring onion
• coconut cream
• amazing bread

METHOD

1. 1. In a large pot, warm the olive oil. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the spices and cook a minute more.
   2. Add the carrots, sweet potatoes, stock powder, water and salt. Cover and bring to the boil. Remove lid and simmer over a low heat until vegetables are very tender, about 25 minutes. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.
   3. Season to taste with salt, and add a little honey if necessary (sometimes the vegetables are lacking natural sweetness).
   4. Ladle soup into bowls and drizzle generously with coconut cream. Sprinkle with savoury roast sunflower seeds & almond slices, sliced spring onions and roast capsicum.