Tangy Sweet Potato, Apricot & Carrot Soup

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…..