Number of Portions: 2

Preparation Time: 15 minutes

Ingredients

• 100 g sweet potato
• 1 apple
• 1 guava [medium size]
• 10 goose berries
• 2 bananas
• 10 orange segments
• ½ cup pomegranate
• 100 ml fresh orange juice
• 1 tsp chaat masala
• 2 tsp roasted cumin
• 1 lemon [optional]
• 2 ¾ tbsp canola or olive oil

Preparation method

1. Boil sweet potato and allow it to cool. Peel and dice sweet potato and place in a bowl.
2. Dice apple [skin on] and guavas, split goose berries and slice bananas. Clean orange segments of any fibre and place all fruits with sweet potato, including pomegranate.
3. Pour orange juice in a separate bowl, add chaat masala, roasted cumin and lemon juice. Use lemon juice only if you need extra sourness.
4. Pour in the oil, a little at a time and whisk. Pour the dressing over mixed fruits. Let the fruit chaat sit in extra orange juice for 1 – 2 minutes. Serve immediately.

The post Delhi fruit chaat that’s sweet, tangy and healthful appeared first on Complete Wellbeing.

Sweet potato, carrot and ginger soup

Serves 4

Ingredients

• 1 tbsp light olive oil
• 1 cinnamon stick
• 3 bay leaves
• 1 small onion, finely chopped
• 1 tbsp chopped root ginger
• 1 clove garlic, chopped
• 1 large chilli, cut in half
• 2 sweet potatoes, peeled and chopped into cubes
• 2 carrots, chopped into cubes
• 3 cups coconut milk
• 1 tsp garam masala powder
• Salt, to taste
• Spinach, to garnish [optional]
• Pappadums, to garnish [optional]

Preparation method

1. Gently heat the oil in a pan and add the cinnamon stick and bay leaves. Cook for 1 minute.
2. Stir in the onions and allow them to soften for 5 minutes.
3. Add the ginger, garlic and half  the chilli.
4. After 1 minute, stir in the carrots, sweet potatoes, coconut milk and garam masala powder.
5. Bring to the boil and simmer for 15 – 20 minutes, or until the sweet potato and carrots are soft. Add some water or vegetable stock if the soup thickens.
6. In the meantime roast the remaining half chilli over an open flame until the skin blisters.
7. Once the vegetables are soft remove the cinnamon stick and bay leaves. Discard and pulse the soup using a hand blender or by mashing well until smooth.
8. Add more coconut milk, vegetable stock or water if you need to and bring back to the boil. Taste and adjust the seasoning with salt.
9. Serve garnished with the roasted chilli, spinach leaves and pappadums [if using].

The post Here is the ultimate soup to warm you these winters appeared first on Complete Wellbeing.