Ingredients:
sunflower oil for frying
1 large onion, chopped
1 fresh ginger, peeled and finely
chopped
5 ml ground coriander
1 kg carrots, peeled and coarsely
chopped
3 sweet potatoes, peeled and chopped
250 ml fresh orange juice
20 ml chicken stock powder
2 litre water
salt and milled pepper
5 ml sugar
45 ml chopped fresh parsley
Heat oil in a large saucepan. Add
onion, ginger and coriander and sauté for about 3 minutes. Add carrots and
sweet potatoes and toss to coat vegetables with oil. Add orange juice, stock
powder and water and bring to boil. Reduce heat, add seasoning and sugar and
simmer, partially covered, for 30 to 40 minutes, or until vegetables are
tender. Purée soup coarsely in a food processor or blender. Return to saucepan,
add parsley and heat through. Serve soup with crusty bread and cheese.
