Vegetable Soup with Coconut.

Ingredients.
2 T vegetable oil
1 T hing
175 g / 6 oz each turnip, sweet potato and pumpkin, peeled and cubed
1 t marjoram
1 1/2 t each ground ginger and cinnamon
Salt and pepper to taste
1.2 L / 2 pints vegetable stock
2 T flaked almonds
1 fresh chilli de-seeded and chopped
1 t unrefined sugar
115 g / 4 oz creamed coconut

Preparation.
In a large saucepan heat the oil, add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, hing, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.

Add stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning.