A delicious soup with a hint of sweetness. Perfect for a light lunch with crusty bread.
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.
Fit the ThermoResist Blender to the machine.
Add oil into the saucepan.
Heat over a medium heat.
Add carrot, ginger and celery into the saucepan.
Cook for 10 minutes or until softened.
Add potato, thyme, zest, milk and stock into the saucepan.
Simmer for 20 minutes.
Add coriander and 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
A delicious soup with a hint of sweetness. Perfect for a light lunch with crusty bread.
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.
Fit the ThermoResist Blender to the machine.
Add oil into the saucepan.
Heat over a medium heat.
Add carrot, ginger and celery into the saucepan.
Cook for 10 minutes or until softened.
Add potato, thyme, zest, milk and stock into the saucepan.
Simmer for 20 minutes.
Add coriander and 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