INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 large onion
  • 175 g turnips , peeled and cubed
  • 175 g sweet potatoes , peeled and cubed
  • 175 g pumpkin , peeled and cubed
  • 1 teaspoon marjoram
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • salt and pepper
  • 1 tablespoon chopped spring onions
  • 1 1/4 liters vegetable stock
  • 2 tablespoons sliced almonds
  • 1-2 fresh chili pepper , de-seeded and chopped
  • 1 teaspoon unrefined sugar
  • 115 g creamed coconut

DIRECTIONS

  1. In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
  2. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.