|Serves: 3||Recipe course: Soups||Total time (min.): 55|
2 large carrots
1cm root ginger
1 celery stick
1 tbsp coconut oil
1⁄4 large orange, zest and juice
1kg sweet potatoes
2 sprigs thyme
200ml coconut milk
625ml vegan bouillon, low salt
2 tbsp coriander leaves
¼ tsp salt
1 - Peel and chop the carrot, ginger and celery into large chunks.
2 - Fit the food processor attachment to the high speed outlet on top of your kitchen machine. Add the prepared carrot, ginger and celery. Pulse until everything is roughly chopped and combined.
3 - Add vegetable oil to a large saucepan over a medium low heat. Empty the contents of the food processor into the pan and sauté until softened, for around 5-10 minutes.
4 - Juice and zest the orange quarter.
5 - Peel and chop the sweet potato into 3cm chunks, add it to the pan.
6 - Remove thyme from its stalk, and then add it to the pan.
7 - Add the orange zest, coconut milk and stock to the pan; leave to simmer for 15-20 minutes.
8 - Chop the coriander and add to the soup with the orange juice and seasoning, give the soup a good stir.
9 - Transfer the soup to the blender goblet and purée until smooth
10 - Loosen with a little water if necessary and blend again.
11 - Pour straight into bowls and serve with some freshly chopped coriander.
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