o 2 T vegetable oil
o 1 large onion
o 175 g / 6 oz each turnip, sweet potato and pumpkin, peeled and cubed
o 1 t marjoram
o 1 1/2 t each ground ginger and cinnamon
o Salt and pepper to taste
o 1 T chopped spring onion
o 1.2 L / 2 pints vegetable stock
o 2 T flaked almonds
o 1 fresh chilli de-seeded and chopped
o 1 t unrefined sugar
o 115 g / 4 oz creamed coconut
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.