Hey guys,
Spicy, sweet, creamy, zingy, this bright orange soup fuels you with plenty of beta-carotene, antioxidants, anti-fungal and anti-viral compounds from ingredients such as sweet potato, carrots, ginger, garlic, chilli and turmeric. To give it that extra immune boost, I added a spoon of probiotic yogurt to support the gut along with pumpkin seeds for crunch and zinc.
Feeds 4 - 30 minutes
Ingredients
2 tbsp olive oil
2 diced red onions
4 inch root ginger (2 tbsp chopped)
6 cloves garlic
1 chilli
1 tbsp fresh turmeric/powder also fine
3 large sweet potatoes chopped
8 carrots sliced thinly
Vegetable stock
Bunch of coriander
4 tbsp natural probiotic yogurt
2 tbsp pumpkin seeds
salt and black pepper
Recipe
Put large saucepan on medium heat with 2 tbsp of olive oil.
Remove skin and dice red onions. Add these to the pan with some salt and pepper.
Discard skin from ginger with the back of a spoon, chop head and tail off chilli and smash garlic to remove its skin. Chop these finely.
Remove skin from turmeric root and grate. Add more cracked black pepper.
After a few minutes, add these ingredients in with the onions and stir.
Chop carrots into 3cm wide wheels and sweet potato into 1 inch chunks, leaving skin on both but discarding the ends.
Add these to pan and stir for 1 minute.
Add vegetable stock slowly until the water just covers ingredients. Bring to boil and then reduce heat to simmer for 15 minutes until carrots and sweet potato are soft (use a knife to check).
Roughly chop the coriander and add half of this to the mix.
Pour contents into a blender and whizz it until it is smooth.
Pour into bowls. Add 1 tbsp of yogurt to each bowl. Sprinkle a few pumpkin seeds and garnish with remaining coriander.
