Adam Liaw's Vegan Roast Vegetable Soup Recipe with Coconut Cream

smh.com.au

Carmel's Kitchen

1 yellow-fleshed sweet potato, halved lengthways

½ butternut pumpkin, halved lengthways

2 large carrots, halved horizontally

2 brown onions, peeled and quartered

4 tbsp olive oil

3 cloves garlic, roughly chopped

1cm ginger, roughly chopped

1 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1 tsp sweet paprika

1 litre vegetable stock

200ml coconut cream

salt and pepper, to season

Directions at smh.com.au

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