Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 3 tsp freshly grated ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• shake of cayenne pepper
• 1 kg carrots, peeled and roughly sliced into 1 cm rings
• 1 medium sweet potato, peeled and roughly sliced into 1 cm rings
• 1.25 litres of chicken-style all vegetable stock
• juice of 1 orange
• salt, to taste
• ½ bunch coriander, chopped

Method:

1. Heat the oil and sauté the onion and garlic until soft.
2. Add ginger, spices and cayenne pepper and cook for a further 30 seconds.
3. Add the carrot, sweet potato and stock, cover with lid and bring to the boil.
4. Reduce heat and simmer half covered for 15 minutes until the vegetables are cooked.
5. Puree the contents until smooth and stir through orange juice. Season with salt to taste, adding a little more boiling water if you desire a thinner consistency.
6. Serve hot, sprinkled with coriander.

Tip: Make an instant stock by dissolving two stock cubes in 1.25 litres of water.

PER SERVE: 405 kJ (97 cal). Protein 2 g. Total fat 5 g. Saturated fat 1 g. Carbohydrate 12 g. Cholesterol 0 mg. Calcium 54 mg. Iron 1 mg. Fibre 5 g.