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1. Preheat the oven to 200°C. Dice the onions then peel the carrots and sweet potato and cut into 2cm cubes.
2. Place the carrot and sweet potato cubes in a roasting tray and drizzle with 1 tbsp. of olive oil. Roast in the oven for 35-40 minutes or until golden around the edges.
3. Once the carrot and potato cubes are roasted, saute the onion in olive oil in a medium-size saucepan over a medium heat until soft.
4. Add the roasted carrot and sweet potato to the saucepan along with the coconut cream, Goldfish Brand Hot and Spicy Curry Sauce, and vegetable stock. Heat for 5 minutes, before blending with a stick blender until smooth. Add lime juice to taste, and ladle into bowls.
5. Sprinkle with coriander and a swirl of coconut cream, to serve
1. Preheat the oven to 200°C. Dice the onions then peel the carrots and sweet potato and cut into 2cm cubes.
2. Place the carrot and sweet potato cubes in a roasting tray and drizzle with 1 tbsp. of olive oil. Roast in the oven for 35-40 minutes or until golden around the edges.
3. Once the carrot and potato cubes are roasted, saute the onion in olive oil in a medium-size saucepan over a medium heat until soft.
4. Add the roasted carrot and sweet potato to the saucepan along with the coconut cream, Goldfish Brand Hot and Spicy Curry Sauce, and vegetable stock. Heat for 5 minutes, before blending with a stick blender until smooth. Add lime juice to taste, and ladle into bowls.
5. Sprinkle with coriander and a swirl of coconut cream, to serve
15 minutes
Serves 18-22 scones
