Instructions

1. Peel all vegetables and chop them roughly.
2. Measure out the spices into a small bowl.
3. Heat 1 Tbsp of coconut or vegetable oil and gently sauté the onion and garlic for 5 minutes. Add the chopped veggies and stir for a couple of minutes then add the spices. Stir for a minute until fragrant, then add the tomato purée. Stir to coat the veggies well, then add enough stock to cover the vegetables. Bring to the boil, cover, turn down the heat and gently simmer for 20-30 minutes until tender.
4. Add the fresh coriander and using a stick blender, process until you get a smooth soup. Add more stock if you find the soup too thick.
5. Serve with lime wedges.