1 sweet potato
2 celery sticks
half a teaspoon ground cumin
half a teaspoon ground coriander
half a teaspoon ground turmeric
1 teaspoon chili flakes
2 crushed garlic cloves
10g fresh ginger root
Himalayan or Celtic salt and pepper to taste
1.5 litres of water with added stock of choice
15g coriander leaves to serve
Peel and chop the carrots and sweet potatoes.
Chop the leeks and celery.
Grate the fresh ginger root.
Heat the butter in a large saucepan.
Add the leeks, celery, garlic and ginger to the saucepan and sauté for about 5 minutes.
Add the ground cumin, ground coriander, ground turmeric and chilli flakes and cook for another minute or so and then add the chopped carrots and sweet potatoes.
Allow all the flavours to mix and the vegetables to soften a little for about 5 minutes.
Add the water and stock, salt and pepper and bring to the boil.
Reduce the heat and simmer for about 1.5 hours.
Serve with the fresh coriander leaves and an extra sprinkle of chilli flakes.