Peel the sweet potato and carrots and cut them into rough, even chunks. Finely chop the onion and ginger.
Warm the coconut oil in a large pan and briefly cook the onion and ginger until soft and translucent. Add the sweet potato and carrots and fry for a few minutes.
Stir in the turmeric, toast briefly and pour in the vegetable stock. Bring the soup to the boil, then cover and simmer until the veg is tender.
Take the pan off the heat and blend the soup until smooth. Stir in the coconut milk and thin with a little water if needed.
Season with salt and pepper and check the consistency again.
Ladle into deep plates or bowls and serve hot.
Good to know
This soup is soft, well rounded and pleasantly spiced. It suits grey days just as well as a quiet dinner. Very little effort turns into something really velvety here.
Swaps
Coconut milk → cashew butter plus water (a little more protein, often milder in flavour); sweet potato → Hokkaido squash (similarly creamy, with beta-carotene); vegetable stock → home-made stock (usually less salt and a clearer flavour).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The soup is usually naturally gluten-free and dairy-free, provided the stock is too. It contains coconut; for children the mild spicing usually works well, and during pregnancy normal kitchen amounts of ginger and turmeric are common.
