1
Wash the sweet potato and carrot, cut into pieces and set aside. Now cut the red pepper into rings, and cut the peel off the ginger. Grate the ginger over a bowl, and put in the chopped red pepper and cumin seeds.
2
Now cut the red onion into cubes, and lightly fry in the pan with olive oil and keep stirring well. After two minutes add the red pepper, ginger and cumin seeds and fry for 1 more minute. Now add the sweet potato and carrot and cook for another 2 minutes while stirring the mixture well.
3
The stock can now be added, leaving it on a medium-low heat for 40 minutes.
4
Take off the hob after 40 minutes and puree the soup with a hand blender until smooth. When the soup is pureed, add the coconut milk and the juice of half a lime.
5
TIP: Serve with some bread, heated in the oven. Super tasty to serve with home-made hummus!
