Sweet Potatoes in the shops right now are magnificent – bloomin’ huge tubers the size of a small football. I do love them. You can roast them, bake them, make them into pies, part of a casserole etc. But my favourite thing to do with them is to make soup. However, adding the orange juice is a new thing for me. I wasn’t sure that it was going to work, but WOW. The soup was lovely, with just a hint in the background of the OJ, and the yogurt make the consistancy extra creamy. Just the thing for the Autumnal evenings. see also : Green Tomato Soup Recipe
- 2 tbsp vegetable oil
- 1.5kg Sweet Potato, peeled and diced
- 2 carrots, peeled and diced
- 4 small onions (or 2 medium ones) finely sliced
- 1 tbsp garlic puree
- 2 pints vegetable stock (powder is fine)
- 300ml orange juice
- 225ml low fat natural yogurt
- 2 tbsp fresh coriander
- Salt and pepper
Put the prepared sweet potatoes, carrots, onion and garlic puree into a large pan and add the oil. Stir to make sure the vegetables are coated and turn the heat on. Still occassionally to make sure that they don’t stick, and saute them for about 5 minuts until they are softened. see also : Quick & Simple: Pea & Courgette Risotto Soup
Add the vegetable stock and the orange juice and bring it to the boil. Then reduce the heat and simmer for 20 minutes, or until the sweet potatoes and the carrot are tender (the carrots take a little bit longer to cook).
The you either use a stick blender to puree the soup in the saucepan, or else use a blender to get a smooth soup.
Stir in the yogurt and the chopped coriander and finally check and adjust the seasoning with the salt and pepper.
I garnished it with some left over coriander and strips of orange rind.