- 60ml margarine
- 1 large onion, chopped
- 5ml Robertsons Coriander
- 5ml ginger, grated
- 2ml Robertsons Turmeric
- 500g carrots, chopped
- 100g sweet potato, peeled and chopped
- 875ml chicken stock
- 125ml milk
- 1 x Knorr Creamy Garlic and Herb Potato Bake
- 150ml cream
- 7ml honey
Heat margarine in a large saucepan over medium heat.
Add onion, coriander, ginger and turmeric and sautè until the onions soften.
Add carrots and sweet potato to the pan and add the chicken stock, milk and sachet of Knorr Garlic and Herb Potato Bake.
Bring to a boil and reduce heat to a simmer.
Cook for 30 minutes until the carrots and potato are tender.
Place the soup ingredients into a liquidiser and pureé until smooth.
Stir in the cream and serve with a drizzle of honey, extra cream and a sprig of thyme.