Carrot, Orange & Sweet Potato Soup
Old school for sure, and very much ideal for a fast, easy and delicious soup recipe for the family when you're on the run!
Don't forget the fresh chillies... but if you're not a big fan like me, then go with jalapeño instead!
SERVES 4
ingredients
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4 cups water
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1 cup coconut milk
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1 small leek, chopped
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6 carrots, peeled & diced
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1 medium size white or orange sweet potato, peeled & diced
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1 large parsnip, peeled & diced
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2 small turnips, peeled & diced
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1 ripe pear, peeled, cored & diced
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¼ cup orange juice
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½ red onion, chopped
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2 garlic cloves, finely grated
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1 orange, zest
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4 stems coriander
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1 inch ginger root, finely chopped
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2 tbsp olive oil
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2 tsp sea salt
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1 tsp fresh chillies, finely chopped
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1 tsp ground coriander
method
- Step 1 :In a large pot, heat up the coconut oil over medium heat. Add the ground coriander, onion, garlic, leek and ginger and cook for two minutes, or until fragrant.
- Step 2 :Add the orange zest and cook for one minute.
- Step 3 :Add the rest of the vegetables and the pear and cook for five minutes, stirring occasionally.
- Step 4 :Add the orange juice and coriander stems and cover. Simmer for 20 to 25 minutes, or until the vegetables are fork tender.
- Step 5 :Purée the soup finely and transfer back to the pot.
- Step 6 :Stir in the coconut milk and check the seasoning for salt or pepper.
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