Serves 4 (Batch soup)

  1. Heat in a sauce pan coconut oil fry onion and garlic for 1-2 minutes.
  2. Add carrots and sweet potato, fry for 1 minute.
  3. Add ground coriander, leaves and vegetable stock, simmer for 25 minutes.
  4. Season to taste
  5. Blend the soup into puree in a food processor
  6. Serve it with fresh spinach leaves, toasted pine nuts, shredded cooked meat as proteins (i.e. leftovers of roast)
  7. Perfect for a Winter Day. Enjoy!