Sweet potato and carrot soup

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A rich, sweet and spicy, vitamin-packed vegetable soup. Light and cheerful and low in calories, it tastes far too good to be this good for you!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

1 tsp olive oil
1 medium onion
1 sticks celery
350 g sweet potato - prepared
400 g carrots
1 tsp garam masala
½ tsp smoked paprika
½ tsp cumin - ground
1 cube stock, chicken or vegetable
750 ml water
pepper and salt - to season

Optional

fresh herbs such as parsley to stir through and garnish
knob of butter

Instructions

Peel, trim and chop the vegetables as necessary. Ideally, you should cut the carrot a little smaller than the sweet potato, which will mean that they cook at the same rate.
1 medium onion, 1 sticks celery, 350 g sweet potato, 400 g carrots
Heat the oil in the bottom of a large saucepan or casserole. Add the onion and cook over a medium heat, stirring from time to time until it is soft and starting to turn golden. And the spices and continue for another minute.
1 tsp olive oil, 1 tsp garam masala, ½ tsp cumin, ½ tsp smoked paprika
Add the carrot, celery and sweet potato. Stir to coat with the spice mix and cook for another minute.
Add about 3 cups of water to cover the vegetables, and then add the stock cube or pot.
1 cube stock, chicken or vegetable, 750 ml water
Cover and bring the soup to a gentle simmer. Cook on the lowest heat for about 20–25 minutes until the vegetables are tender.
Blend to a smooth consistency with a stick blender. Check the soup and adjust seasoning, adding more liquid if needed.
pepper and salt, fresh herbs such as parsley to stir through and garnish, knob of butter
Stir through some herbs or a knob of butter if desired before serving hot.

Notes

Storage

This sweet potato and carrot soup recipe will serve six with some hearty bread, so if you are making it for one or two, you will have plenty for the next few days.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze your soup for up to three months.

Reheating – Defrost your sweet potato and soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.

Hints and tips

When you are chopping vegetables for a blended soup, you don't have to worry about making them look pretty and even, but if you have vegetables that cook at different rates, cut the slower cookers smaller.

If you must use a jug blender, leave the bung loose or out, and cover with a tea towel. I really do recommend using a stick blender instead. It's so much easier and they are cheap to buy.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.