Sweet Potato & Carrot Soup
*¼Ltr hot water
½tsp Hot madras curry powder
½Ltr Chicken stock made with a knorr stockpot
1 Onion, finely chopped (s)
1 Cinnamon stick
300g Baby carrots (s)
300g Sweet Potato
In a saucepan, sprayed with Fry Light, cook the onions until soft.
Add the sweet potato, carrots & hot madras curry powder,
cook for 10 mins then remove from the heat, take the cinnamon stick out & with a hand blender,
reduce to a paste, return to the heat, season, reduce the heat to a simmer, if too thick add the water or if you like it thicker,
then leave the water out, mix and leave cooking for a further 10 mins.