Page 13 - More than Green Beans

Ingredients
2 lbs/1kg or 15 Carrots roughly chopped
3 S cks Celery, nely chopped 1 inch Ginger, nely chopped 2 Tablespoons Cooking Oil
2 Teaspoons Yellow Curry Powder
2 Teaspoons Cinnamon, Ground
2 Teaspoons Coriander seed, either ready ground or grind them in a co ee maker
1 Medium Sweet Potato 8oz/225g chopped
2 Cubes Vegetable Stock
Water
2 Tablespoons Fresh Coriander, chopped, (save a li le for garnish)
Recipe 08
Curried Carrot, Cinnamon & Crushed Coriander Soup
Directions
Fry the celery and ginger in the oil, add the cinnamon and cook for a few minutes.
Add the beets and sweet potato, apple, vegetable stock, orange zest, and bring to the boil
Boil for ve mins and then turn down the heat to medium, cook for 10 mins, turn o the heat and leave to cook in its own heat for 20 mins. Check the beets are cooked through.
Blend with a handheld blender, correct the seasoning, and serve.
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