I haven’t been this excited to share a recipe in such a long time.
There is a really good reason: this particular one is incredibly tasty.
It’s also full of all those flu-fighting, immune boosting ingredients that come in super handy this time of the year.
If you can’t find carlin peas, most beans make a good substitute, however, if you can, they are worth hunting down since they add more bite and contribute a pleasant nutty flavour.
Ingredients (to serve two but you may want to double it up)
120g carlin peas, cooked according to packet instructions
1 onion, peeled and roughly chopped
1 large sweet potato (440g), peeled & cubed
1 large carrot (200g), peeled & chopped
1” piece of ginger, peeled & roughly chopped
2 cloves of garlic, sliced
1 chilli, deseeded & roughly chopped
20g raw turmeric, roughly chopped or 1 tsp turmeric powder
200ml coconut milk
300ml of vegetable stock
1 teaspoon of apple cider vinegar
sea salt & freshly ground black pepper
rapeseed or coconut oil to cook
coriander to garnish (optional)
Put a large saucepan on a medium heat.
Add a tablespoon of rapeseed oil and the chopped onion and cook for 5 minutes until the onion has softened.
Stir in the garlic, turmeric, chilli, ginger, sweet potato and carrot, season well with a couple of generous pinches of sea salt and a freshly ground black pepper. Stir well, cook for 2-3 minutes then pour in the coconut milk and enough stock to cover the ingredients, approximately 300ml.
Turn the heat down to medium low, put a lid on the pan and simmer for 15 minutes.
Allow the liquid to cool slightly, transfer to a blender and blend until smooth.
Return to the pan, stir in a teaspoon of apple cider vinegar and the cooked carlin peas. Check for seasoning and season again if necessary.
To serve, divide the soup between two bowls and garnish with fresh coriander.