Catherine Lynch
Carrot and sweet potato soup Kathryn Lynch
Carrot / bear juice
material
200G Orange Kumara
Carrot 200g
Onions 100g
1 1/2 teaspoon curry powder
2 teaspoons of chicken stock powder
200ml almond milk
Method
Peel and grate carrots and bears. Put it in a large saucepan.
Peel the onion and add it to the saucepan.
Put curry powder and chicken stock powder in a saucepan.
Add almond milk and 300 ml of water to the saucepan. Cover and bring to a boil, reduce heat to low and continue cooking for 20 minutes. Use a stick blender to blend the soup until smooth. serve.