Stranger Foods

Sweet potato, orange and ginger soup

Serves 4 | Prep 25 mins | Cook 25 mins

A creme fraiche spider web adds a striking yet easy-to-achieve effect to this autumnal soup. Serve to your guests to warm them up on a cold and frosty evening

Source: www.sainsburysmagazine.co.uk

Ingredients

Metric

Imperial

x0.5

800 g sweet potatoes, peeled and cut into 3-4 cm chunks
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
25 g root ginger, finely chopped
2 tsp ground turmeric
1.2 ltr vegetable stock (made using 2 stock cubes or pots)
4 tbsp freshly squeezed orange juice (about 1 orange)
50 g lighter creme fraiche, to decorate

Instructions

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°F

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Preheat the oven to 200°C. Toss the sweet potato chunks with 2 tablespoons of oil and seasoning then spread out on a shallow oven tray and roast for until tender and slightly caramelised.
Heat 1 tablespoon of oil in a large saucepan and gently fry the onion, with a pinch of salt, for or until softened. Add the garlic, ginger and ground turmeric and cook for a further , stirring. Pour in the vegetable stock and bring up to a simmer.
Add the roasted sweet potatoes to the pan and simmer for .
Add the orange juice then blitz with a stick blender or in a liquidiser until smooth. Season to taste and reheat until hot.
Meanwhile, spoon the creme fraiche into a piping bag fitted with a fine nozzle, or use a disposable piping bag and snip a little off the end. Ladle the soup into bowls, pipe concentric circles with the creme fraiche. Use a cocktail stick to drag lines out from the centre to the edge to create a spider web effect.

Nutrition

Per Serving	% Daily Value
Calories 296 kcal	14.8%
Total Fat 12 g	15.4%
Saturated Fat 2 g	10.0%
Carbohydrates 41 g	14.9%
Dietary Fibre 7 g	25.0%
Sugars 14 g	28.0%
Protein 4 g	8.0%
Sodium 2.3 g	100.0%

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