Sweet Potato and Carrot Soup

Serves 4

This easy recipe takes 15 minutes to prep and 30 minutes to cook.

• 500 g carrots medium, peeled and chopped into small chunks

• 1 sweet potato medium, peeled and chopped into small chunks

• 1 tbsp extra virgin olive oil

• 2 cups reduced salt vegetable stock

• 1 cup orange juice freshly squeezed

• 1 tsp curry powder

• 1 tsp ginger chopped fresh ginger

• sea salt and ground black pepper

• fresh flat-leaf parsley or dill or chives to garnish

Method

1. Preheat oven to 180C.

2. Peel carrot and sweet potato and chop into small chunks. Place onto non-stick baking trays and drizzle with olive oil. Massage vegetables with olive oil to evenly coat. Add a twist of sea salt and black pepper.

3. Roast vegetables for approximately 30 minutes or until soft.

4. Place roasted vegetables in a blender. Add vegetable stock and orange juice and blend. Add curry powder and ginger and continue to blend until smooth. If soup is too thick, add a little extra water.

5. Garnish with Greek yoghurt and chopped fresh parsley, dill or chives if desired.

Nutritional information (per serve)

Calories: 192kcal | Carbohydrates: 29.1g | Protein: 3.8g | Fat: 5g | Saturated Fat: 0.8g | Fibre: 8.8g