6 peeled carrots (cubed)

1 big sweet potato (cubed)

2 tsp veg stock

1 tsp garlic flakes

1/2tsp ginger

Fry in coconut oil in a medium sized pot

Add 1 cup of stock. Bring to the boil and simmer for 30min.

Once cooled puree in food processor or blender

(Initially Nash needed bits of croutons or dry shredded chicken on top. He now loves putting full cream natural yoghurt on top and scoops the soup with a seed cracker).