Sweet Potato, Carrot and Pumpkin Soup

• 2 tablespoons Olive Oil
• 1 Onion, finely chopped
• 1 cloves Garlic, crushed
• 2 small red chillies, deseeded (optional)
• 2 tablespoons (teaspoons?) Coriander (fresh or ground?)
• 300g Sweet Potato, coarsely chopped
• 300g Carrots, coarsely chopped
• 400g Butternut, seeded and coarsely chopped
• 1L chicken Stock
• Ground Pepper,to taste

Heat oil. Add chopped onion and garlic and sauté until soft and the fumes coming off lose their acridity. Add the chillies and cook for a minute or so. Add the sweet potato, carrots and butternut and cook for 8 minutes, stirring occasionally. Add stock. Cover and bring to the boil. Simmer covered for 15-20 minutes, until the vegetables are soft. Blend the contents of the pan with a stick blender until the soup is smooth, being careful not to splash the hot liquid and burn yourself. Season with pepper to taste and stir. Serve.

Recipe makes 4-5 bowls