Directions

1. Heat the coconut oil in a large saucepan; add the onion, garlic, carrots, cumin and red chili. Sauté for 10 minutes covered with a lid.

2. Now add the new potatoes, pour over the vegetable stock, cover, and leave to simmer for 15 minutes until the vegetables are tender.

3. Next stir in the orange zest and juice through the soup then, using a stick blender or food processor, blend until smooth and creamy. Return to the pan and heat slightly if necessary.

4. Divide the soup between four bowls and add a tablespoon of coconut cream to each. Season with pepper and chili flakes.