Sweet Potato Soup

1. Heat the oil in a non-stick pan over a medium heat. Add the onions and sauté for 2 minutes or until they begin to soften. Add the sliced carrots and diced sweet potato and sauté for 5 more minutes

2. Add the chicken stock and spices. Cover, turn the heat to low and simmer for 18 to 20 minutes or until the vegetables are soft

3. Add Foodlink Complete Natural mixed with 100ml coconut milk and heat gently. Be careful not to boil

4. Puree with a blender or food processor until smooth

5. Stir in lemon juice and coriander if using fresh
6. Season with salt and pepper and serve

Nutritional Information (per serving of curry without rice): 621kcals 16g protein

Recipe adapted from Easy-To-Prepare Recipes By Lucy Waverman. Tinned soups can also be fortified.