Carrot and Sweet Potato Soup
4 medium sweet potatoes, peeled and chopped into small pieces
4 large organic carrots, washed and chopped into small pieces
1/3 x 400ml (14fl oz) can coconut milk
1 garlic clove, peeled and crushed
ground black pepper
Put the sweet potatoes and carrots in a pan with just enough water to cover, and boil until soft.
Puree in a blender or food processor, then add the coconut milk, garlic and black pepper to taste.
Variation: use butternut squash instead of sweet potato.
Recipe from Say No to Cancer by Patrick Holford and Liz Efiong (Piatkus)