This carrot and ginger soup with yoghurt is sure to warm you in the months.
Olive oil spray
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons ground cumin
500g sweet potato (kumara), peeled, coarsely chopped
4 large (about 600g) carrots, peeled, coarsely chopped
1L (4 cups) water
1 teaspoon Salt Reduced Chicken Style stock powder
130g (1/2 cup) low-fat natural yoghurt
Chopped fresh chives, to serve
Step 1) Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
Step 2) Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
Step 3) Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
Step 4) Ladle the soup among serving bowls. Top with yoghurt and chives to serve.
Note: Freezing tip: Store in an airtight container in the freezer for up to 3 months.
Photography by Mark O’Meara