Chunky carrot and sweet potato soup

Gavin Victor

Ingredients
sunflower oil for frying
1 large onion, chopped
1 fresh ginger, peeled and finely chopped
5 ml ground coriander
1 kg carrots, peeled and coarsely chopped
3 sweet potatoes, peeled and chopped
250 ml fresh orange juice
20 ml chicken stock powder
2 litre water
salt and milled pepper
5 ml sugar
45 ml chopped fresh parsley
Method:
Heat oil in a large saucepan. Add onion, ginger andcoriander and sau for about 3 minutes. Add carrots and sweet potatoes and toss to coat vegetables with oil. Add orange juice, stock powder andwater and bring to boil. Reduce heat, add seasoning and sugar and simmer, partially covered, for 30 to40 minutes, or until vegetables are tender. Purée soup coarsely in a food processor or blender. Return to saucepan, add parsley and heat through. Serve soup with crusty bread andcheese.
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