Orange flour

Sweet Potato, Carrot and Coriander Soup with Creamy Coriander Pesto


My favourite soup with a spicy twist and fresh coriander pesto.



1 sweet potato

2 carrots

1 1/2 tsp smoked paprika

1/2 tsp ground coriander seed

1 cup chicken stock


1 bunch coriander

1/2 garlic clove

juice of 1/4 lemon

20g pine nuts

2 tbsp cream

2 tbsp olive oil

salt and pepper


(preheat oven to 180*c)

for the soup:

– peel and dice with sweet potato and carrots

– place on a baking tray, drizzle with olive oil and season with the paprika and a little salt and pepper

– bake in the oven for around 40 minutes, until lightly golden and soft


– remove from the oven and allow to cool slightly

– in a blender, blitz with sweet potato and carrot to form a puree

– pour in the chicken stock and blend until you have a thick soup consistency

– adjust the seasoning to your taste

for the pesto:

– place all the ingredients into a blender apart from the olive oil and blend until the ingredients are well combined

– gradually add in the olive oil and blend until you have a smooth paste

to serve:

– reheat the soup in a pan over a low heat

– pour desired amount into a bowl and swirl through the pesto


*enjoy with some warm, crispy bread and butter


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This entry was posted on March 27, 2013 by in British, Easy, Lunch, Snack and tagged , , , .
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