Sweet potatoes- 2 large pieces of I pound each
Carrots- 2, peeled and thinly sliced
Celery stalk- I piece thinly sliced
Orange- 1 piece juiced and zested to get 1 cup fresh juice
Bacon fat- 1 tablespoon melted
Fresh thyme- 2 sprigs
Chicken stock- 2 cups
Sea salt- to taste
Coconut milk- for garnishing or optional
3 tbsp- olive oil
Onion- 1 small
Garlic- 1 clove
Method of cooking
In a three quart saucepan, take olive oil and sauté onion and garlic in it with spices till it becomes soft for about five minutes. Cook it till the onion becomes translucent.
Add peeled and chopped potatoes and stir and cook for five minutes before adding the chicken stock.
Add orange peel, chicken broth and bring both these ingredients to boil.
Reduce heat and cover the saucepan to simmer until the sweet potatoes become tender. Let it cook for 20 minutes.
Remove the pan from heat and uncover it for cooling it slightly.
Work in small batches for blending the sweet potatoes in blender will the mixture becomes smooth.
Pour the mixture in the saucepan again and then add pepper and orange juice.
Heat it on low flame but do not boil the mixture.
After returning to heat, add the fresh orange juice and adjust all the seasonings.
Heat each serving of sweet potato orange soup with thinly sliced orange half cartwheel slices, sliced green onion and dollop of sour light cream if desired.
For adding more thickness to the soup, you can add more sweet potatoes into the soup.
If the soup is too thick, you can also add water or chicken stock to the soup.
Time for Cooking –
Calories from fat- 8
% daily value
Total fat- 0.9g
Trans fat- 0.0g
Saturated fat- 0.1g
Cholestro- 0 mgh
Potassium- 731mg 21%
Sodium- 399mg 17%
Total carbohydrate- 25.4g 8%
Dietary fibers- 3.8g 15%
Vitamin A- 3%
Vitamin C- 26%