Chunky carrot and sweet potato soup

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

sunflower oil — for frying
1.00 onion — large, chopped
1.00 fresh ginger — peeled and finely chopped
5.00 ml coriander — ground
1.00 kg carrots — peeled, roughly chopped
3.00 sweet potatoes — peeled, chopped
250.00 ml orange juice — fresh
20.00 ml stock powder — chicken
2.00 Litres water
salt and freshly ground black pepper
5.00 ml sugar
45.00 ml fresh parsley — chopped
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Method:

Heat oil in a large saucepan. Add onion, ginger and coriander and sauté for about 3 minutes.
Add carrots and sweet potatoes and toss to coat vegetables with oil. Add orange juice, stock powder and water and bring to boil.
Reduce heat, add seasoning and sugar and simmer, partially covered, for 30 to 40 minutes, or until vegetables are tender.
Purée soup coarsely in a food processor or blender. Return to saucepan, add parsley and heat through.
Serve soup with crusty bread and cheese.



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