Winter is creeping up and soon a whole different culinary chapter will make its way to the kitchen. It is time for warm, comforting, soul nourishing and immune-supporting dishes. The flavour explosions that soups (done correctly) can bring to the table are something to get exited about!

Nutrition Information

Recipe Details

Serves: 4 portion 

Portion size: 1 ½ cups

Preparation time: 10 minutes

Cooking time: 30 minutes

Nutritional Information

Energy: 323 kcal

Protein: 5.3 g

Carbohydrates: 31.9 g

Sugar: 12.6 g

Fat: 21 g

Fibre: 3 g

Dietary Requirements

Lactose-free

Gluten-free

Lacto-ovo Vegetarian 

Low GI

Equipment

Knife

Cutting board

Large pot

Blender / food processor or stick blender

Ingredients

1 brown onion

4 medium carrots, sliced

3 medium sweet potatoes, peeled and sliced

3 garlic cloves, peeled

5 cm piece of fresh ginger, peeled and roughly chopped

Juice of 1 lemon

2 red chillis (optional to increase the spicines to your liking), thinly sliced

1 tin coconut cream

1 tbsp Liviana® Wild Blossom Honey with Bird's Eye Chilli

1 tbsp Liviana® Light Roast Smooth Peanut Butter 

1 tbsp Liviana® Extra Virgin Olive Oil 

1 cup fresh coriander (½ cup for garnish)

½ cup almonds, roasted (for garnish and crunch)

Salt

Method

Add all of the ingredients to large pot and bring to the boil over a high heat. Turn to a simmer until the sweet potato and carrots are soft and cooked through.

Blend it until silky smooth. 

Garnish with fresh coriander, roasted almonds and a slice of lemon.