Sweet Potato and Carrot Soup
Over a year ago
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Ingredients
- 2 Tbs sunflower oil
- 1 Tbs butter
- 1 large onion, chopped
- 350g sweet potate, chopped
- 300g carrots, chopped
- 1 level tsp ginger
- 1 level tsp tumeric
- 1 stick cinnamon
- 1 litre chicken stock (not cube)
- ½ tsp salt
- ½ cup sour cream
- fresh dill or corriander to garnish
Accompaniment
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Method
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1
Heat oil and butter in large saucepan and all the ingredients except stock, salt and cream. Toss together on low heat until sizzling.
Add stock and salt, and simmer, covered, until the vegetables are soft. Cool for at least 10 minutes.
Remove the cinnamon stick, tip into a blender and puree. Return to saucepan, add sour cream and heat through.
Garnish with fresh dill or coriander.
Chef's Tips
Substitute cinnamon stick for 1/2 tsp ground cinnnamon.
For low fat - leave out the cream or just stir in a Tbs of cream into each bowel before serving.
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