Coconut crops up in many dishes in tropical countries. Here it is teamed with sweet potato and spices to make a tasty soup
2 tbsp vegetable oil
1 onion finely chopped
100g of each turnip, sweet potato, pumpkin, peeled roughly chopped
1 tsp dried marjoram
1 tbsp garlic ginger paste
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground fennel
1 cube vegetable stock
1 tsp sugar
200 ml coconut cream
Pepper and salt to taste
1 fresh red chilli chopped
Handful of coriander leaves chopped
Heat oil in a pan, sauté onion and garlic ginger for 2 minutes. Add chopped vegetables, salt, marjoram, soup cube, sugar, cinnamon, coriander & fennel powder stir well for 5 more minutes.
Add one bowl of water, and coconut cream and bring to boil till vegetables are soft.
Turn off heat, ladle soup into the bowls, garnish with chopped coriander and red chilli.