3 medium carrots
1 sweet potato squash
2 onions
3 cloves garlic
2 tbsp fresh grated ginger
1L vegetable stock
400ml coconut cream
Salt
Pepper
Olive oil
Preheat the oven to 180 degrees
Remove the skin and seeds from the squash, cut into chunks. Peel and dice the carrots, drizzle the squash and carrots with olive oil and spread on a roasting tray. Roast until the squash and carrots are tender
Roughly cut the onion and garlic and sautee in a pot with a little olive oil until softened. Add the cooked carrots and squash and the fresh grated ginger
Cover the vegetables with the stock and bring to a simmer for 15-20 minutes
Add the coconut cream
Remove from the heat and cool before blending smooth
Check the seasoning and add more salt and pepper if needed
