Method:

1. Peel and cut the sweet potato and carrots.
2. Chop the onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
3. Add in 2 cloves of chopped fresh garlic and cook for a minute
4. Add the sweet potato and carrots and then the chicken stock.
5. Simmer until vegetables are cooked. Add the thyme and nutmeg.
6. Mix 6 scoops of Ensure vanilla Powder in about 100ml of water and mix into a paste.
7. When the soup is nearly cooked stir through the soup.
8. Cool the soup a little and blend until smooth