This delightful vegetarian winter soup of sweet potato and orange will brighten the cold and grey days with its colourful vibrancy and creamy taste. Look for sweet potatoes in season from October through March.
10 people made this
2 tablespoons butter
1.35kg sweet potatoes, peeled and sliced
2 carrots, diced
2 onions, chopped
600ml vegetable stock
300ml orange juice
salt and pepper, to taste
225g plain yoghurt
2 tablespoons chopped fresh coriander
Method Prep:10min › Cook:45min › Ready in:55min
In a saucepan over a medium heat, melt the butter then add the sweet potatoes, carrot and onion. Cook and stir for 10 minutes until softened. Add the stock and orange juice and bring to the boil. Lower the heat to medium, cover and cook for 30 minutes until the sweet potatoes are tender.
Transfer the soup to a food processor, or using a hand held liquidiser, purée the vegetables until well blended and smooth. Taste and season.
Just prior to serving, stir in the yoghurt. Ladle into warm bowls and garnish with fresh coriander.