THAI CARROT SOUP
This thick and creamy soup is perfect for a dark November day!
1 medium sized sweet potato, peeled and cubed
1 red onion, diced
8 medium carrots, sliced
1 small chilli pepper, deseeded and thinly sliced
2 tsp Marigold Bouillon powder
1.5 litre water
3 tbls coconut milk powder
1. Put all ingredients (except coconut milk powder) in a large heavy-based pan and bring to the boil.
2. Reduce the heat simmer for around 10 minutes - or until the carrots are just soft
3. Turn the heat off and add the coconut milk powder.
4. Blitz in a blender until smooth and serve immediately.