Rugani Thai Carrot and Sweet Potato Soup

11/14/2019

Developed by Simone Nel, Yellow Papaya for Rugani Juice  

Serves 4 

Ingredients:

 

1 tbsp olive oil  

2 celery stalks, roughly chopped 

1 onion, roughly chopped 

2 large carrots, roughly chopped 

2 sweet potatoes, peeled and roughly chopped 

½ tsp Thai red curry paste 

4 sprigs coriander, extra for garnish 

200 ml vegetable stock 

250 ml 100% Rugani Carrot & Ginger Juice 

1 stem lemongrass 

Salt and pepper to taste 

Garnish:  

– Bean Sprouts 

– Chilli Flakes 

– Coconut Milk 

 

Method: 

In a saucepan heat the olive oil and fry the celery, onions and carrots till golden brown.

Add the sweet potato, curry paste and coriander. Fry for 1 minute.

Add the vegetable stock and cook till all the vegetables are soft.

Place all ingredients in a blender and add the Rugani juice. Blend till smooth.

Adjust seasoning to liking. To garnish top with coconut milk, sprouts Chilli Flakes and coriander.

Serve immediately.  

For more information on COVID-19 and government regulation: Click here