Ingredients

• coconut oil - 1 tsp.
• large sweet potatoes - 2 (peeled and chopped)
• carrots - 2 (peeled and chopped)
• red pepper - 1 (chopped)
• red onions - 2 (chopped)
• garlic cloves - 3 (sliced)
• curly parsley - to serve
• vegetable stock cubes - 2

Preparation Instructions

1. Heat the oil in a large pot and fry the onion and garlic for 3 minutes on low heat. Add in the sweet potato, carrot and bell pepper and cook for 5 minutes on high heat. Stir occasionally.

2. Add the water and the vegetable stock cubes, bring to boil and simmer the soup for 20 minutes.

3. Puree the soup with a hand blender, and season with salt and pepper.

4. Pour the soup in bowls and garnish with chopped parsley.