Sweet Potato & Carrot Soup
Winter is in full swing, with its crisp cold days, making you want to snuggle up inside with a warm bowl of soup. This soul-warming Sweet Potato & Carrot Soup is perfect for a cozy Winter evening or weekend lunch.
At its essence a simple carrot & sweet potato soup, this version is packed with vitamins & anti-oxidants. Oven-roasted veggies bring nutty tones & a rounded flavour. Tangy fresh ginger adds some zing, bringing this hearty soup together.
So fight those Winter sniffles away & give yourself that well-deserved energy boost with the smooth & luxurious grounding soup! Enjoy!
- Vegan Recipe -
SWEET POTATO & CARROT SOUP
1 large sweet potato
4 carrots
3 shallots, peeled
2 garlic cloves, peeled
1 tablespoon of extra virgin olive oil
2 teaspoons of ginger, freshly grated
1 tablespoon of dried herbs - e.g: Herbes de Provence*
1 litre of boiling water*
Fleur de sel
Freshly grated pepper
Preheat the oven to 200°C.
Wash the sweet potatoes and carrots thoroughly.
Slice the veggies in 2-3cm cubes and place on a baking tray lined with parchment paper.
Cut the shallots into wedges and add to the baking tray with the peeled garlic cloves.
Add a drizzle of olive oil, salt and pepper. Roast in the oven for 25-30 minutes, until soft and lightly golden.
Transfer the roasted veg to a pot and add the grated ginger. Mix everything together.
Add the boiling water and dried herbs to the pot.* Using a stick blender, blend the mixture until smooth.
Serve hot, with a drizzle of coconut cream, a handful of spring onions & some toasted pumpkin seeds.**
Notes: *You can replace the dried herbs for a veggie stock cube. Make sure to not over salt as stock cubes tend to be rich in sodium.
**Play around with different toppings - try fresh parsley or coriander, toasted pine nuts, sunflower seeds or slivered almonds.
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