Lunch-Soup-02

This is another “comfort-food” soup recipe. I love sweet potato and this is one of my favourites. Roasting the carrots and sweet potato brings out the lovely flavours of the vegetables. You can also play around with adding some parsnip or leeks. You can adapt this quick and easy soup with whatever you have in your fridge.

Carrot & Sweet Potato Soup

Ingredients (serves 4):

  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • 1 large, sweet potato, finely chopped
  • 675 g (1.5 lbs) carrots, finely chopped
  • 900 ml vegetable stock
  • Salt & freshly ground black pepper
  • 1-2 tablespoons fresh coriander, finely chopped
  • 1 tablespoon (15 ml) olive oil

Instructions:

  1. Place the onion, garlic, carrots, and sweet potato in a large saucepan. Cook on a medium heat for 10 minutes.
  2. Add the stock and bring to the boil, then reduce the heat and simmer for 15 minutes until the carrots and sweet potato are tender.
  3. Season with salt and freshly ground black pepper to taste.
  4. Add the coriander and olive oil.
  5. Liquidise in a blender or food processor.
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Tip: I sometimes like to have small bits of vegetables in my soup instead of having an all round smooth soup. Scoop half of the mixture into a bowl. Blend the remainder until smooth. Then add the mixture back into the liquidised soup.

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