Carrot and Sweet Potato Soup


Serves 2



  • 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



  1. Put the sweet potatoes and carrots in a pan with just enough water to cover, and boil until soft.

  2. 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)