Sweet potato added to this butternut soup gives it a slight sweet taste that works beautifully with the hint of orange and curry.

Makes about 3,5 litre soup
Preparation time; 10 min
Cooking time: 45 min

1 onion, chopped

2 cloves garlic, crushed oil

15 ml (1 T) roasted masala

1 kg butternut chunks

500 g sweet potato chunks

1 apple, grated

2 liter Carmien rooibos tea made with 4 bags cherry orange and 2 bags ginger & chilli (Revive) and 2 bags chai (Focus)

2 (28g each) chicken stock pods

15 ml (1 t) tomato paste

Salt and pepper to taste

Big handful of chopped coriander

Scoop creamy yoghurt or coriander pesto to serve (optional)

1. Fry onion and garlic in heated oil till soft. Add the masala and mix well.

2. Add the butternut, sweet potato, strained rooibos tea, stock pods and bring to the boil.

3. Cook till the vegetables are soft. Add the tomato paste, season with salt and pepper and add a hand full of chopped coriander. Cook for 5 minutes.

4. Blend with a stick blender till smooth.

5. Spoon into soup bowls and garnish with yoghurt, pesto and coriander sprigs.