1 tbsp olive oil 350g diced sweet potato 1 onion, chopped 1 carrot, diced 1 litre fish stock 1 tsp oregano 175g white fish fillet ½ tsp grated nutmeg 120ml single cream Chopped coriander
Heat the oil in medium saucepan, add the onion and sauté until softened. Add the potato and carrot and cook, stirring, for 2 minutes then add the stock, bring to a boil, cover and simmer gently for 20 minutes or until the potato is cooked. Allow the soup to cool a little then transfer to a blender or food processor and process until smooth. Return the mixture to the pan, add the fish, oregano and nutmeg. Bring to a boil then reduce the heat, cover and simmer for 5 minutes or until fish is cooked. Stir in the cream and continue to simmer, stirring all the time, until soup is heated through. Do not boil. To serve - transfer to warmed soup bowls/plates and sprinkle with the chopped coriander. Serve hot. Country of origin: Trinidad & Tobago