Thai carrot and sweet potato soup with basil and avocado

Most Sundays I make a ‘clear the fridge’ soup. I don’t follow a recipe but I use it as an excuse to empty my fridge, give it a good wipe and make something from the odds and ends that are in there.

I love making soup on a Sunday because it means I have a healthy vegetable-packed lunch for me and my boys and I will usually have enough leftover to put in the freezer for another day. There is also something so lovely and comforting about a pan of soup bubbling in the kitchen.

Last week I was overrun with carrots and sweet potatoes. I had a half used can of coconut cream in the freezer (decanted into a glass jar – not still in the can) and some leftover Thai salad dressing from my new salads class. So this is what I rustled up.