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Sweet potato, orange and parsnip soup

Ingredients
60 ml butter
15 ml sunflower oil
500 g sweet potatoes (peeled weight), diced
4 parsnips, diced
4 carrots, sliced
5 ml grated ginger
15 ml grated orange peel
2 ml medium curry powder
salt and milled black pepper
1 litre chicken stock
250 ml milk
125 ml coconut cream
30 ml sunflower seeds, lightly fried until crisp

Method:
Heat butter and oil in a saucepan, add sweet potatoes, parsnips, carrots, ginger, orange peel, curry powder, salt and pepper. Stir-fry for 5 to 10 minutes. Add stock, continue stirring. Add milk and coconut cream. Cover and simmer gently until vegetables have softened. Purée until smooth. Add sherry and, if necessary, a little extra freshly grated orange peel for a subtle note. Sprinkle with sunflower seeds and serve with triangles of fresh wholewheat toast. TOTAL KILOJOULE COUNT: 5 525 kJ (1 320 Cal). A portion: 920 kJ (220 Cal).

Recipe From : FAIRLADY July 28, 1993

Recipe from FAIRLADY : July 28, 1993 See what FAIRLADY has in store this month. Subscribe now and save!

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