Pre-heat oven to 200°C. Line baking tray with baking paper. Chop sweet potato into chunks approximately 1-inch thick.
Heat 1 tbsoil in a small pan over low heat.Place garlic and onion in pan and cook for a few minutes until translucent.
Place sweet potato and onion mixture on baking tray. Coat with remaining oil and salt and pepper. Bake at 200°C for approximately 20 minutes. Remove from the oven and allow to cool.
Transfer sweet potato mixture to a blender. Add orange zest, orange juice, vegetable stock and coconut milk. Blend until the mixture is smooth. Season with salt and pepper to taste.
Divide soup into bowls. Garnish with spring onion and cream, and serve!
You’ve seen the Green Goddess Salad, how about a Green Goddess Soup! Packed with green veggies for a soup that’s tasty and nutritious! This recipe was made in collaboration with our friend Chef Tom Walton!
When the weather cools down, there’s nothing better than a warm bowl of soup. And it doesn’t get more classic than a roasted tomato soup (with a cheese toasty on the side!) Both kids and parents will love this dish.