Please note this recipe is classified as GREEN.
Ingredients
- 1 brown onion, diced
- 1 tbsp extra virgin olive oil
- 3 cloves of garlic, crushed
- 2 medium sweet potatoes, peeled and roughly chopped
- 2 carrots, roughly chopped
- 2cm knob fresh ginger, skin removed and grated
- 2 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tsp turmeric
- 4 cups salt-reduced vegetable stock
- 8 tbsp Greek yoghurt, to serve
Method
- Heat oil in a medium to large pot and add garlic and onion, frying until softened.
- Add ground coriander, nutmeg and turmeric stirring continuously for about a minute.
- Pour in the stock, then add the sweet potato, carrot and ginger, and bring to the boil
- Cover with a lid and cook for about 20 minutes or until vegetables are soft.
- Allow to cool then either blend with a stick blender or in a regular blender in batches.
- Serve with a dollop of yoghurt and a few grinds of black pepper.
