Winter roots; butternut squash, carrots and sweet potato, slow roasted to intensify their sweet goodness, served with peppery rocket leaves, home grown mung bean sprouts and a drizzle of Olive oil.

INGREDIENTS
Serves 4
1 Onion
1 small Sweet potato
1 small butternut squash
1 Can (200ml) Coconut milk
500ml vegetable stock
2 Carrots
1/4 tsp Nutmeg
1/4 tsp cinnamon
1 teaspoon grated ginger
1/2 tsp cardamon
1/2 tsp Corriander seeds
1/4 tsp ground cloves (or 5 cloves)
2 Garlic Cloves
2 tbsp Olive Oil
1/4 slice freshly squeezed lime or lemon per serving for extra taste
1 tsp sea salt
1/2 tsp Ground Pepper

PREPARATION
Chop the butternut and sweet potato into large chunks, the onion into halves and the carrots whole. Place in a roasting tin with olive oil and slow roast for 1.5hrs at 155-160°C - check on after 45 - 60 mins that its looking golden and not over cooked. Slow roasting will keep the vegetables moist and increase their flavour.

Then in a pan place all the spices and garlic with a little ghee or oil and heat through to warm the flavour.
Add vegetables, coconut milk and 500ml vegetable stock. Blend together and then heat through to serving temperature. You may need to add a little extra water depending on the vegetable’s size.

Serve with rocket, sprouted mung beans and a squeeze of fresh lime. If you don’t have sprouted mung beans you can serve with toasted sunflower seeds.