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Sweet potato and onion soup
Ingredients
2 tbsp vegetable oil
900 g sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed.
600 ml/2 ½ cups vegetable stock
300 ml unsweetened orange juice
225 ml natural yoghurt
2 tbsp chopped fresh coriander
salt and pepper
to garnish:
Coriander
Orange rind
Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, onions and garlic. Sauté gently for 5 minutes, stirring constantly.
Pour in the stock and orange juice and bring to the boil.
Reduce the heat to a simmer, cover the saucepan and cook for 20 minutes until the sweet potatoes and carrots are tender.
Transfer the mixture to a food processor in batches and process for 1 minute until pureed. Return the puree to the washed saucepan.
Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
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