INGREDIENTS:

Virgin coconut oil

1 red onion

2 medium sweet potatoes

2 carrots

1/2 red bell pepper

3 cloves garlic

1 hot red chilli pepper

1 tbsp fresh grated ginger

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp cumin powder

1 can coconut milk

500ml vegetable stock

Pinch salt

1 tbsp crunchy peanut butter

For topping:

Fresh coriander (cilantro) leaves

INSTRUCTIONS:

1. Peel your carrot and sweet potato and roast the skins in some olive oil with a little salt at 100C (fan oven) for 20-30 minutes.

2. Heat 1 tbsp coconut oil is a large saucepan over a medium heat.

3. Add the chopped onion and fry until it softens.

4. Add the garlic, chilli, ginger, turmeric powder, coriander powder and cumin powder and mix together.

5. Add the chopped red bell pepper and cook for a few minutes, then add the chopped carrot and sweet potato.

6. Add a can of coconut milk and mix thoroughly over the heat.

7. Add the vegetable stock, a pinch of salt, place a lid on the pan and allow to simmer for 25 minutes.

8. Remove the veggies crisps from the oven and leave to one side.

9. Remove the soup pan from the heat and add a spoonful of peanut butter. Stir it in thoroughly.

10. Either use an immersion blender, or add the contents of the pan to a food processor and blend thoroughly (you may need to do it in two portions depending on the size of your machine).

11. Serve with fresh coriander and the vegetable crisps.