Heat the coconut oil in a large pot and sauté the onions, add the garlic and ginger, and cook for 1minute more. Add the sweet potato and carrots and roast briefly. Add veg broth and boil. Cook until veg are tender. Season and blend.
Then add coconut milk, orange juice, paprika and chili, blend with blender. Add salt and pepper to taste.
Toast bread whilst soup is cooking. Slice bread and put on greaseproof paper, brush with olive oil, bake in hot oven 200 degrees Celsius for 10 min. ( Crispy brown).
Garnish and serve.
Pour in bowls and garnish with a drizzle of coconut milk, peanuts, and sesame seeds pomegranate seeds and fresh chopped parsley.
