Vegetable Soup With Coconut (Susan)

This recipe is from the cookbook, "On Tour" by Linda McCartney

Ingredients:
2 Tbl. Vegetable Oil
1 large Onion
1 C. each - Turnip, Sweet Potato and Pumpkin, peeled and cubed
1 tsp. dried Marjoram
1 1/2 tsp. each ground Ginger and Cinnamon
Salt and Pepper to taste
1 Tbl. chopped Spring Onion (Scallion)
5 C. Vegetable Stock
2 Tbl. flaked Almonds
1 fresh Chili Pepper, seeded and chopped
1 tsp. Unrefined Sugar
1/2 C. Grated Coconut
Chopped Coriander or Flat Leaf Parsley to garnish
(can also add a small amount of Coconut Milk for more richness)

Instructions:
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook over low heat for 10 minutes, stirring frequently.
Add the spring onion, stock, almonds, chili pepper and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Add the grated coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.