Sweet potato and ginger soup


Ingredients 17
Servings 8
Time

Ingredients

  • 60
    ml
    butter
  • 30
    ml
    sunflower oil
  • 30
    ml
    grated orange peel
  • 5
    ml
    medium curry powder
  • 1
    small handful fresh coriander sprigs
  • 5
    ml
    sugar
  • 30
    ml
    freshly grated ginger
  • 1
    kg
    sweet potatoes, peeled and cut into chunks
  • 4
    parsnips, peeled and diced
  • 5
    slender leeks, thinly sliced
  • 4
    slender carrots, peeled and thinly sliced
  • 10
    ml
    sea salt
  • freshly milled pepper to taste
  • 1
    Litres
    chicken stock
  • 500
    ml
    milk
  • 125
    ml
    thin cream
  • 20
    coriander sprigs
 

Method

 
1. Heat butter and oil in a large, heavy-based saucepan until foaming. Add orange peel, curry powder, coriander, sugar, ginger, sweet potato and other vegetables. Stir-fry for 5 to 6 minutes. 2. Cover the saucepan with the lid and simmer very gently over low heat until the vegetables have softened, 20 to 30 minutes, stirring from time to time. 3. Add the salt and pepper, then gradually add first the chicken stock and then the milk, stirring from time to time. 4. Remove the saucepan from the stove and purée the soup in a blender or food processor until smooth. 5. Return soup to the saucepan and reheat for 5 to 10 minutes longer. Stir in the cream. Spoon into heated bowls with a ladle and garnish with coriander. Serve with toast on the side.
 

Read more on: soup  |  shallow-fry
 

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