Carrot and sweet potato soup
	Serves 6 + glutenfree + vegan I use the pink fleshed american sweet potato for this recipe. It's sweetness combines with the carrot to produce a deep, rich soup Actually it's more like a thick spicy stew. Feel free to add more curry powder.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml olive oil 2 tsp fennel seeds 4 large carrots 300g sweet potatoes 1/2 cup basmati rice 2 bay leaves 1 tsp curry powder 1 tsp ground coriander 1 litres veg stock Salt and pepper Juice 1 lemon Fresh coriander	Heat the olive oil in a large pan and temper the oil with the fennel seeds.Add the chopped carrots and sweet potato and cook out for a few minutes. Add the spices, bay leaves and the rice and cook out for 2 minutes. Then add the vegetable stock and Simmer until tender (about 20 mins). Cool, add the fresh coriander, season with salt, plenty of black pepper and a squeeze of lemon juice.
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