• PREP: 15M
  • COOK: 30M
  • SERVINGS: 4
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    INGREDIENTS

  • 200g (7oz) sweet potato, peeled and cubed
  • 500g (1lb) carrot, peeled and cubed
  • 1L (1quart) chicken stock
  • 1/2 jar WORLDFOODS Thai Ginger Lemon Grass Stir-Fry Sauce
  • Salt and pepper to taste
  • 1cup (100ml) UHT cream or coconut milk
thai_ginger_lemongrass_stirfry_sauce-01 shop-01

    PREPARATION

  1. Place the sweet potato and carrot in a pan with the chicken stock. Cook for about 30 minutes over low heat. Add the WORLDFOODS Thai Ginger Lemon Grass Stir-Fry Sauce.
  2. Process in the blender and season to taste with salt and freshly-ground pepper. Pour into soup plates, and drizzle with cream or coconut milk.
Tips • Carrots can be replaced with pumpkin • Coconut milk or cream can be added to the soup directly

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Ginger & Lemongrass Flavoured Sweet Potato & Carrot Velout

Ginger & Lemongrass Flavoured Sweet Potato & Carrot Velout

Ingredients

  • 200g (7oz) sweet potato, peeled and cubed
  • 500g (1lb) carrot, peeled and cubed
  • 1L (1quart) chicken stock
  • 1/2 jar WORLDFOODS Thai Ginger Lemon Grass Stir-Fry Sauce
  • Salt and pepper to taste
  • 1cup (100ml) UHT cream or coconut milk
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http://worldplatter.com/recipe/ginger-lemongrass-flavoured-sweet-potato-carrot-velout/