– 1 medium sweet potato
– 1/4 small pumpkin
– 2 carrots
– 1 brown onion diced
– 4 garlic cloves diced
– 1 tbsp. coconut oil + oil for roasting
– 3cm long knob of ginger grated
– 3cm long knob of turmeric grated
– 1 tsp. cumin powder
– 1 tsp. cinnamon powder
– 1 can of organic coconut milk
– salt and pepper to taste


1. Chop vegetables into small pieces and roast on 180degress for 40 minutes
2. Add diced garlic, onion, grated ginger and turmeric in a large pot with coconut oil and fry until lightly brown – set to the side while vegetables roast
4. Add roasted vegetables, remaining spices and coconut milk to the large pot and bring to boil while stirring for 10 minutes
5. Leave to cool for 5 or so minutes and add to a blender to puree (be careful if it is plastic as it will be boiling!!)
6. Serve with coriander and a dollop of coconut yoghurt