- 150g of blackberries
- 3 large sweet potatoes
- 2 tbsp of coconut oil
- 1 white onion
- 2 garlic cloves, crushed
- 1 x 400ml can coconut milk
- 500ml fresh vegetable or chicken stock
- 1 tbsp of finely chopped basil
- 1 tsp of lemon juice
- 2 tbsp of honey
- 2 tbsp of balsamic vinegar
- 2 tbsp of freshly chopped parsley
- Preheat the oven to 200°C
Cut the sweet potato into large chunks. Melt 1 tablespoon of coconut oil and rub the sweet potato in the oil, roast in the oven for 40 minutes until golden and cooked through.
Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce.
Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
Blend the soup and top with the blackberry sauce and freshly chopped parsley.