Sunday, 18 May 2014

Carrot and Sweet Potato soup 

Recipe serves ⁠4⁠

Preparation time ⁠20 minutes⁠

Cooking time ⁠ 40 minutes⁠


60 ml Margarine

1 Large onion, chopped

5 ml Ground coriander

5 ml Grated ginger

2 ml Turmeric

500 g Carrots, chopped

100 g Sweet potato, peeled and chopped

875 ml Chicken stock

125 ml Milk

1 KNORR Garlic and Herb Potato Bake

150 ml Cream

7 ml Honey


Heat margarine in a large saucepan over medium heat.

Add onion, coriander, ginger and turmeric and sautè until the onions soften.

Add carrots and sweet potato to the pan and add the chicken stock, milk and sachet of Knorr Garlic and Herb Potato Bake.

Bring to a boil and reduce heat to a simmer.

Cook for 30 minutes until the carrots and potato are tender.

Place the soup ingredients into a liquidizer and pureé until smooth.

Stir in the cream, place into serving bowls and drizzle with a little honey and some extra cream.

Garnish with a sprig of thyme.

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