Servings 4 / Prep time 10 mins / Cook Time 25 mins

1. Peel and chop the sweet potatoes, onion and garlic.
2. Heat the oil in a large saucepan and add the onions, stirring until softened.
3. Stir in the garlic and cumin and fry for 2 mins.
4. Add the sweet potatoes and coconut milk.
5. Simmer for 5 mins and add the vegetable stock.
6. Bring to a boil, then reduce to a simmer.
7. Cover with a lid and leave for 15 mins, or until the sweet potatoes are soft.
8. Season with salt and pepper and add the cardamom natural flavouring.
9. Blend to a smooth consistency and serve.