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Yorkshire Recipes

Sweet Potato and Carrot Soup
Spring is here, the flowers are out - fresh local produce is all about!
A really fabulous combination of flavours for a delicious colourful and healthy soup - perfect for any time of the year

by Annie Stirk
Serves 5

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Preperation time 15 mins
Cooking time 25 - 30 mins

1.4 litres (2.5 pints) hot vegetable stock
900g (2lbs) carrots, peeled and sliced. This can be substituted with pumpkin or squash
500g (1lb 2oz) sweet potato, peeled, washed and cubed
1 teaspoon ground coriander
1 medium onion, finely chopped
50g (2oz) butter
300ml (half pint) orange juice
200ml tub creme fraiche
freshly chopped flat-leafed parsley

1. Heat butter in a pan, add onion and coriander and cook for 4 mins to soften
2. Add sweet potato, sliced carrot, stock and orange juice
3. Season, bring to the boil and simmer for 25 mins
4. Blend in a processor or a liquidiser until smooth, stir in half the creme fraiche and warm through gently
5. Spoon into dishes and sprinkle with parsley
6. Serve remaining creme fraiche separately

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