by Annie Stirk
Serves 5
Preperation time 15 mins
Cooking time 25 - 30 mins
Ingredients:
1.4 litres (2.5 pints) hot vegetable stock
900g (2lbs) carrots, peeled and sliced. This can be substituted with pumpkin or squash
500g (1lb 2oz) sweet potato, peeled, washed and cubed
1 teaspoon ground coriander
1 medium onion, finely chopped
50g (2oz) butter
300ml (half pint) orange juice
200ml tub creme fraiche
freshly chopped flat-leafed parsley
1. Heat butter in a pan, add onion and coriander and cook for 4 mins to soften
2. Add sweet potato, sliced carrot, stock and orange juice
3. Season, bring to the boil and simmer for 25 mins
4. Blend in a processor or a liquidiser until smooth, stir in half the creme fraiche and warm through gently
5. Spoon into dishes and sprinkle with parsley
6. Serve remaining creme fraiche separately
