Well, the weather is changing and it's time to start moving towards those higher saturated fat meals to enable your body to stay warm from the inside (because saturated fat is not an energy source your body has to process it into an energy source and this process throws off heat!).  This is a lovely recipe from Roger and Anna Wilde, and your body will love the coconut cream/milk in this one!

4 carrots, peeled and chopped
1 kumara or sweet potato, peeled and chopped
1 medium sized potato, peeled and chopped
2 onions, diced
2 Tbsp frying oil, like coconut or ghee
1/2 tsp mixed spice
1 1/2 tsp coriander
1 1/2 tsp turmeric
1/3 cup sultanas or raisins
2 cans coconut milk or cream (or 500 ml milk of any kind)
Seasalt to taste

Gently saute onion until soft. Add spices and fry for a minute. Add vegetables and almost cover with water. Place a tight lid on the pot and boil vegetables until tender. Puree using a stick blender, put through a mouli or mash until smooth.

Add the coconut cream and gently reheat. Try  not to boil as the coconut cream may separate.

You can customise this soup with split peas and lentils for more protein. While protein types will need to add some meat like a hock of ham and your carb types could put some buckwheat in the mix - Enjoy!

For more recipes Roger and Anna Wilde click here...

P.S -later in the year when it gets really cold - I''ll let you into my favourite warming soup 'Oxtail' - but this is only one for protein types!!