A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
A small bunch of coriander
Heat the Lucy Bee Coconut Oil in a large frying pan or heavy based-pan with a lid. Add the onions and sweet potato and cook for 20 minutes, stirring occasionally.
While this is cooking, make the coconut milk - add the Lucy Bee Creamed Coconut and 340ml of water to a food processor and blitz until combined.
Add the garlic, chili, Lucy Bee Turmeric Powder and Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns, to the saucepan along with all but 50ml of the coconut milk (which is used to serve). Let this all simmer for 40 minutes until the potato is soft.
Leave the soup to cool before adding to a blender, along with the remaining 600ml of water (add more water is you prefer a runnier soup) and blend.
Warm the soup through and serve with a spoonful of the saved coconut milk and a sprinkle of coriander.
Tip: We pour any leftovers into empty Lucy Bee Coconut Oil jars and take them to work for lunch.