- 1 sweet potato, cut into chunks
- 5 carrots, cut into chunks
- 1/2 cup coconut cream
- 1 cup vegetable stock or water
- 2 tsp curry powder
- In a medium saucepan, melt the oil and lightly sauté the curry powder, sweet potato and carrots for 5-10 minutes.
- Add the vegetable stock to the pot and bring to the boil.
- Reduce heat and simmer for 30 minutes or until vegetables soften.
- Transfer cooled soup to a blender, add the coconut cream and blend until smooth and creamy.