Recipe by Karen Elizabeth
This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from "What's Cooking : Potatoes" The recipe calls for the soup to be pureed, and the addition of yoghurt. I don't do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.
Top Review by katew
This soup is to die for !! DS said it was a 'cracker' soup - high praise indeed !! I altered not one thing when making this but offered sweet chili sauce swirled on top to the eaters. It is such a beautiful colour and makes a generous amount - thanks KE so much for this fabulous meal.
- 2 tablespoons vegetable oil
- 2 lbs sweet potatoes, diced
- 1 carrot, diced
- 2 onions, sliced
- 2 garlic cloves, crushed
- 600 ml vegetable stock
- 300 ml unsweetened orange juice
- 225 ml plain yogurt
- 2 tablespoons fresh coriander, chopped
- salt and pepper, to taste
- coriander sprig
- orange rind
Directions See How It's Made
- Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
- Saute gently for five minutes, stirring frequently.
- Pour in the vegetable stock and orange juice, and bring them to the boil.
- Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
- Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
- Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
- This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.