Serves: 4 for entre
Prep: 15 min
Cook time: 45 min

Ingredients:
Lug of olive oil
1 Large onion chopped
2 garlic cloves
1 tspns of groud coriander
2 tspns of ground cumin
Pinch of chili powder
½ kilo of sweet potato peeled and diced
½ kilo of carrots sliced
6 cups of veggie stock
A can of chicpeas drained
½ lemon juice
Bread to serve

1. Sweat onions and garlic on a medium heat. Add coriander, cumin and chili stirring through for about a minute until the aromas emerge.
2. Add vegetables and stir for several minutes stiring regularly.
3. Add veggie stock and bring to the boil reduce and cook for about 20 minutes or until the vegetables are soft.
4. Allow to cool and blend.
5. Return to the saucepan to cool and season with salt and pepper. Add lemon juice and serve.