Sweet potato is my absolute favourite root vegetable. It is so versatile and gives any soup a Moorish taste and heavier texture. I like a thick soup, especially in Winter when I need to feel nourished and full constantly! I’ve made this so many times with stock but one chilly evening decided to add another of my favourite ingredients creamed coconut. Full of healthy fats and full of flavor, this takes the dish from being ok to being a-ok and thus, is now a go-to dish in the ROOTED Kitchen. Have a go and let me know what you think...

Serves 3-4

- 3-4 large carrots

- 2 large sweet potato (or 4-5 small)

2 tablespoons coconut oil

100g creamed coconut

Half juice of one lemon

1 onion

3 cloves garlic

1 litre vegetable stock

Roughly chop the onion and garlic and steam in a big saucepan with the coconut oil. Add a little water and a lid to get the onions really soft and fragrant.

Whilst this is cooking, peel and chop the carrots and sweet potato into small chunks, equally sized and add to the pan.

Boil the kettle and mix the stock and water. Add to the pan along with the creamed coconut and some seasoning – Himalayan salt preferably.

Bring to the boil and then allow to sit on a medium heat until the sweet potato and carrot soften. Give the mix a good stir to make sure the creamed coconut has dissolved – the smell is just divine. Once the vegetables are soft, allow to cool a little before transferring into your blender; I use a vitamix.

Now, according to your texture preference you can add a little more boiling water here.  Add a little more salt and or pepper if needed and serve. Usually I’d say add this or that to decorate, but it doesn't need it. The humble sweet potato in its finest form.