25g/1oz unsalted butter
1 red onion, chopped
2 garlic cloves, finely chopped
175g/6oz turnip, peeled and cut into 1cm/½inch cubes
175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes
175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch
1 tsp coriander seeds, ground
1 tsp ground ginger
1 tbsp spring onions, chopped
salt and freshly ground black pepper
1 litre/1¾ pints vegetable stock
2 tbsp flaked almonds, toasted
1 fresh chilli, de-seeded and chopped
1 tsp caster sugar
2 tbsp coconut milk
coriander, chopped
crusty bread
Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.
Add the cubed vegetables and fry for 3-4 minutes.
Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.
Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.
Pour the coconut milk into the soup mix and stir.
Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.
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