Step 1

Add olive oil to a large pot with chopped onion, crushed garlic and minced ginger and sauté until the onions are slightly softened.

Step 2

Add in the cayenne pepper and nutmeg and sauté.

Step 3

Then add in the chopped carrot and sweet potato and toss with the onions and spices.

Step 4

Add in the vegetable stock and coconut cream, bring to the boil and then reduce the heat, cover the pot and leave to simmer until the sweet potatoes are soft and cooked.

Step 5

Add in the almond butter and stir it in.

Step 6

Blend with an immersion blender or by transferring to your blender jug in stages and then returning to the pot.

Step 7

Add sea salt and black pepper to taste.

Step 8

Serve with a sprinkle of black pepper and some fresh cilantro.