Sweet Potato and Carrot Soup
Serves: 6
Preparation: 15 minutes
Cooking Time: 40 minutes
Ingredients
- 3 medium sweet potatoes (about 700g)
- 2 medium carrots
- 15g unsalted butter
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 litres vegetable stock (2 cubes dissolved)
- To serve, a little grated Gruyere cheese or chopped fresh coriander (optional)
Method
-
Peel the sweet potatoes and cut into small, even-sized chunks. Heat the butter and oil in a large pan and cook the onion until soft. This will take about 10 minutes.
-
Add the coriander, cumin, sweet potato and carrots and cook for a few more minutes, stirring to coat the vegetables in the spices.
-
Add half the stock (1 litre), bring to the boil, cover and gently simmer for 20 minutes or until the vegetables are just tender.
- Pour into a blender and purée until smooth. Return to the pan, add the remaining stock and heat through. If you want, you can sprinkle a little Gruyere cheese or chopped coriander over the top.
