Sweet Potato and Orange Soup

A delicious soup with a hint of sweetness. Perfect for a light lunch with crusty bread.

Difficulty

Low

Time

45 min

Ingredients

Servings

4

1 Tbsp. coconut oil

150 grams carrot

5 grams ginger

45 grams celery

1000 grams sweet potato

2 sprigs of thyme

0.25 orange

200 grams coconut milk

625 grams vegan stock, hot

2 Tbsp. coriander

1 pinch seasoning

Utensils

1 Saucepan large, ThermoResist Glass Blender

Instructions

Prep. (Before you begin)

Peel, trim and coarsely chop the carrots.

Peel and coarsely chop the ginger.

Trim and coarsely chop the celery.

Peel and cut the sweet potato to 3 cm cubes.

Destalk the thyme and coriander.

Zest and juice the orange and reserve both separately.

Getting started

Fit the Thermoresist blender to the machine.

Stage 1

Add Ingredients 1 (oil) into the saucepan.

Heat over a medium heat.

Stage 2

Add Ingredients 2 (carrot, ginger, celery) into the saucepan.

Cook for 10 minutes or until softened.

Stage 3

Add Ingredients 3 (potato, thyme, zest, milk, stock) into the saucepan.

Simmer for 20 minutes.

Stage 4

Add Ingredients 4 (coriander, seasoning) into the saucepan.

Add the orange juice into the saucepan.

Stir through.

Add the contents of the saucepan into the blender.

Blend until smooth.

Serve.