Velvet smooth, gloriously golden, and dancing with taste this soup will have to be photographed next time round.
.33 medium to large orange sweet potato, chop in rough chunks
1 medium carrot, chop in chunks
¼ large red sweet capsicum
1 large fresh apricot (not too ripe)
a few thin slices of onion
juice of one medium lemon
small piece of fresh garlic to taste
small chunk fresh ginger to taste
add fresh hot green pepper to taste
Water - just enough to blend to thick but creamy texture
Take bright orange chunks of sweet potato and carrot, add some sweet red pepper, and a tangy apricot…... meld it into delicious SE Asian style piquancy with a tad of onion, garlic, hot pepper, ginger, lemon juice and water and you are on your way to a delicious and nourishing soup that involves hardly any chopping and no complicated ingredients.
Orange vegetables are good sources of beta carotene, vitamin A, vitamin C, folate, potassium and fiber. Sweet potatoes are also one of the few non-fat foods that contain vitamin E. All up these nutrients are important for vision, bone growth, healthy skin and cardiovascular health. Orange vegetables also contain antioxidants and phytochemicals that can reduce the risk of developing certain types of cancer. What’s more you are supposed to have 2 cups a week (American diet guidelines) So this soup is a winner in nutritive terms as well as taste.
I served mine in white bowls, liberally dolloped with fresh chopped coriander, pepper and salt and a big dab of macadamia nut yoghurt and I wish there had been some left over so I could see if it was even better the next day…..