It isn’t often that Katie will ask me to pack whatever we had for dinner in tomorrow’s lunch box. So, the soup I made, which was actually purely for its antioxidant punch that I felt we needed, must have been nothing short of angelically delivered.
3 sweet potatoes, peeled (I used the orange ones)
Juice of 3 oranges
5 carrots (peeled or unpeeled)
1 or 2 cloves of garlic
Ginger (about the size of your thumb), peeled
1 tin coconut milk
2 to 3 cups stock (chicken or vegetable)
Chop and fry the onion until glassy.
Add the stock and the rest of the ingredients, except the coconut milk.
Bring to the boil, then reduce the heat and allow to cook until the potatoes and carrots are soft.
Blend (a handheld blender used directly in the pot would work best, but I only have a blender that required me to transfer the soup in batches. No harm done, but slightly more PT).
Add the coconut milk. Once served, sprinkle with cayenne pepper for a real antioxidant kick that also gives the metabolism a boost.