Sweet Potato and Onion Soup

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • NOTE:.
  • 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.
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