Roasted Carrot and Sweet Potato Soup Recipe

How to make it

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• Peel and chop the carrots and sweet potatoes into even sized chunks. Lightly drizzle with just a little olive oil and sprinkle with salt. With your hands turn the pieces around to get them covered in oil, and then bake in a 200 degree (c) oven until the sweet potato has gone soft and browned. The carrots take longer to cook than the sweet potato, so while they may have browned a little, are not likely to be very soft. But don't worry about that as they will cook up in the pot - this is more to get that delicious sweet caramelisation taste into the soup.
• While these are cooking, chop the onions - no need to be too fussy about how finely they are chopped as it will all be blended in the end. Brown the onion in a 5 litre pot with a bit of olive oil.
• Once they are transparent and going brown, add the finely chopped fresh ginger and the garlic - they will only take seconds to cook.
• Once browned, add a splash of vegetable stock; enough to lift the caramelised onion and tasty bits from the pan.
• Add the roasted orange vegetables, pour in the rest of the stock and add the lime leaves and chili.
• Peel and chop the potatoes and add them to the pot.
• Bring to the boil and then drop to a simmer.
• Simmer until the carrot and potatoes have softened - the potatoes will likely start to fall to pieces, while the carrots will crush easily with the back of a spoon.
• Blend the soup with a stick blender.
• Stir in the coconut milk powder along with an equal amount of water. You may need to add extra water to thin the soup out as it gets very thick. If you are transporting it, I advise leaving it very thick to make it less likely to leak out of its container during transport, and then add water when reheating.
• Reheat on quite a low heat, to prevent it sticking to the bottom.
• Pour into a pretty tureen to serve, sprinkle some of the lemon myrtle sprinkle and swirl it through. There you go... all finished!