Directions:
- Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
- Saute gently for five minutes, stirring frequently.
- Pour in the vegetable stock and orange juice, and bring them to the boil.
- Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
- Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
- Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
- NOTE:.
- This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 894.9 Kcal (3747 kJ) | ||
| Calories from fat | 77.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 3% | |
| Sodium | 23740.96mg | 989% | |
| Potassium | 1174.73mg | 25% | |
| Total Carbs | 171.51g | 57% | |
| Sugars | 22.11g | 88% | |
| Dietary Fiber | 8.48g | 34% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 2.7mg | 15% | |
| Calcium | 178mg | 18% | |
| Amount Per 100 g | |||
| Calories | 150.85 Kcal (632 kJ) | ||
| Calories from fat | 13.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 13% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 3% | |
| Sodium | 4001.86mg | 989% | |
| Potassium | 198.02mg | 25% | |
| Total Carbs | 28.91g | 57% | |
| Sugars | 3.73g | 88% | |
| Dietary Fiber | 1.43g | 34% | |
| Protein | 1.36g | 16% | |
| Vitamin C | 6.6mg | 65% | |
| Vitamin A | 0.4mg | 81% | |
| Iron | 0.5mg | 15% | |
| Calcium | 30mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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