Cream of sweet potato and carrot soup

This creamy soup gently eases us into the coziness of fall. The quantities listed below are approximate, ideally you should use equal volume diced sweet potatoes and sliced (or diced) carrots. Or use more sweet potatoes if that is the flavor you prefer, you can't go wrong either way. I made a cashew and tofu cream to go with this soup (you can find the recipe here) but it is completely optional.

Ingredients (serves 6)

- 2 large sweet potatoes, diced

- 6 large carrots, sliced

- 1 large onion, minced

- 200ml coconut milk, or more, to taste

- 1 teaspoon turmeric

- 1/2 teaspoon cayenne

- 2 Tablespoons coconut oil

- sea salt and pepper, to taste

Heat the coconut oil and sauté the onions until translucent. Add the sweet potatoes and carrots and cook, stirring often, for 5 minutes. Add the spices and toss with the veggies for about 30 seconds, or until fragrant, then cover the veggies with water (not too much water, depending on how thick you like the soup). Bring to the boil, cover and lower the heat. Simmer until all veggies are tender, about 30 minutes. Remove from heat and purée the soup using a blender. Return to heat and gradually add in the coconut milk, until you reach the prefered consistency and flavor. Taste and adjust the seasonings and serve topped with a dollop of cashew and tofu cream (optional) and a good, hearty bread. Enjoy!