SWEET POTATO AND CARROT SOUP.

Today is the 2nd of October 25' and really wintry. So now I'm ready to share with you what is on the menu at The Manor tonight. Ingredients......2 tbs of rice bran oil, 1 medium onion, chopped, 1 dsp of minced ginger, 3 carrots diced, 2 sweet potatoes (Kumara), peeled and diced, 750ml of vegetable stock, 1 tbs of ground coriander, 1/4 tsp of chilli flakes (optional), cracked black pepper to taste, 1 tbs of minced garlic, chopped chives and crusty bread to serve. Heat the oil in a large saucepan over a medium heat. Add the chopped onion and cook, stiiring until tender. Add the ginger, carrots and sweet potatoes, continue to cook, stirring for 3 minutes. Add the stock and bring to the boil, reduce the heat to low add the coriander and chilli flakes ( if using), season with the cracked pepper. Contiunue to cook on a low heat until carrots and sweet potato are tender. Turn off the heat and let cool slightly. Use your hand blender and puree until smooth. Finally stir through the garlic. You can add a little water for a thinner consistency, it is your dish. Serve the soup warm/ hot sprinkled with chopped chives and crusty bread. What better for a late wintry night tea. Definately ..yum.