Spicy butternut and sweet potato soup

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5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

30.00 ml oil
1.00 leek — rinsed,and thinly sliced
15.00 ml curry powder
5.00 ml cumin — ground
10.00 ml coriander — ground
5.00 ml turmeric
1.00 cinnamon — stick
2.00 sweet potatoes — medium, peeled and cubed
1.00 butternut — peeled and cubed
1.00 Litres stock — chicken
1.00 orange — zest and juice
salt and freshly ground black pepper — to taste
7.00 ml brown sugar
salt and freshly ground black pepper — to taste
100.00 ml cream
100.00 ml milk
fresh coriander
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Method:

Heat the oil in a large saucepan and fry the leek until tender but not brown. Add the curry powder, cumin, coriander, turmeric and cinnamon stick and stir-fry gently for about 3 minutes. Add the vegetables and mix so the vegetable cubes are covered with the spices. Add the stock, orange juice and rind and bring to the boil. Simmer until the vegetables are tender. Season with sugar and salt and pepper to taste. Process until smooth in a food processor and return to the saucepan. Stir in the cream and milk, heat until warmed through and adjust the seasoning. Ladle the soup into bowls and garnish with fresh coriander leaves. Serve hot with crispy rolls.
Serves 4-6.



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