400g Sweet Potato and Carrot Mash (I made my mash with 50% sweet potato and 50% carrot by weight. Just boil until soft, drain and mash.)
1/2 teaspoon Ground Coriander
500ml Stock (I used Knorr touch of taste vegetable stock)
2 tablespoons Low fat creme fraiche
Salt and Pepper to taste
2-3 shots 1-cal oil spray
1/2 teaspoon Ground Cumin
a fewFresh Coriander leaves (Chopped - to garnish)
Spray the base of a heavy pan with 1 cal
Sprinkle in the spices and a good grinding of black pepper. Warm through gently till you can smell them
Pour in the stock and the mash, mix well
Bring to the boil and simmer gently to reduce down a little for 5-10 minutues
Taste and adjust the soup, adding salt and pepper as necessary.
Serve with half a tablespoon of creme fraiche stirred through each bowlful. If you are freezing this soup do so before adding the creme fraiche
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