If I'm being totally truthful for a long time I was quite unsure about the sweet potato and its place in my life. That is until a greengrocers bereft of butternut squash forced my hand. Sweet potato was bandied around as a possible substitution and I decided the time had come to give the little fella a chance to prove itself to me. Well what can I say, it was the start of a beautiful relationship...This is now one of my all time favourite soups. Its super easy to make and tastes pretty darn lovely if I do say so myself! Plus if, like me, you find chopping veggies therapeutic (surely I'm not the only one?) it is a great way to get rid of some of that pent-up tension!
If you have ever spurned the sweet potato I urge you to give it a go and hope the two of you will be as happy together as we have been!
Sweet Potato and Carrot Soup
You will need:
You will need:
- 1 medium sized white onion
- 2 cloves of garlic
- 2 large sweet potatoes
- 3 large carrots
- 750ml vegetable stock
- 1/2 teaspoon paprika
- vegetable oil
1. First up get that chopping board and knife out and get dicing! You will need to dice your onion, sweet potato and carrots and don't forget to chop that garlic too.
2. Heat a small amount of vegetable oil in a large saucepan. Add the onions and garlic to the pan and cook gently. Once they are soft and translucent stir in your paprika and cook for another minute or two.
3. Add the sweet potato and carrot to the pan and stir well. Then pour in the vegetable stock and bring to the boil. Reduce the heat, cover the pan and leave to simmer for 15 to 20 minutes.
4. Remove from the heat and blitz with a hand blender. Please be sure to take care when blending, believe me hot soup burns. I have the scars to prove it and we certainly don't want your enjoyment of the soupy goodness being spoilt now do we.
5. Season to taste and serve with a swirl of natural yogurt and some toasted pumpkin seeds to garnish if you are feelin' fancy!
No comments:
Post a Comment
Note: only a member of this blog may post a comment.