You will need:
1 tbsp coconut oil
400g carrots, peeled and roughly chopped
400g sweet potato, peeled and roughly chopped
1 onion chopped
2 garlic cloves, crushed
1 tbsp peeled and grated fresh ginger
1 litre bone broth or sugar free stock
Salt and freshly ground pepper
1tsp garam masala
Heat the oil in a large pan and cook onion on low heat for 10 minutes until soft. Add the garlic and cook for 2 minutes. Add the carrots, sweet potato and ginger. Stir together and cook for 2 minutes.
Add the stock, season and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the veg are tender. Season well with salt and pepper and add the garam masala. Blitz in a food processor until smooth. Gently reheat to serve adding a little stock or coconut milk to thin if needed.
Add grated cheese, coconut oil or coconut milk to make the soup more filling.