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Carrot and Sweet Potato Soup
Serves 2
Ingredients
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4 medium sweet potatoes, peeled and chopped into small pieces
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4 large organic carrots, washed and chopped into small pieces
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1/3 x 400ml (14fl oz) can coconut milk
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1 garlic clove, peeled and crushed
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ground black pepper
Method
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Put the sweet potatoes and carrots in a pan with just enough water to cover, and boil until soft.
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Puree in a blender or food processor, then add the coconut milk, garlic and black pepper to taste.
Variation: use butternut squash instead of sweet potato.
Recipe from Say No to Cancer by Patrick Holford and Liz Efiong (Piatkus)