Carrot and sweet potato soup

Another simple soup for warming up in winter. I’ve made many pumpkin soups in my time, but I enjoyed this one so much that it will become another favourite in rotation. Both carrots and sweet potato are packed with beta-carotene, which is great for healthy skin and eyes. You could replace the rosemary with parsley. Give this orange soup a go.

1 onion, chopped
1 clove of garlic, minced
1 sweet potato, chunks
2 carrots, chopped
4 cups of vegetable stock + hot water
½ tsp of rosemary, ground

  1. Brown the onion in some oil in a pot.
  2. Boil the kettle for your stock. Make up stock and add to the pot.
  3. Add the carrots, sweet potato, garlic and rosemary. Add more hot water to cover all the ingredients.
  4. Gently simmer until the carrots and sweet potato are soft, about 30 minutes.
  5. Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  6. Season with sea salt.

Serves 2-3.

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