Sweet Potato and Carrot Soup

A healthier option to potato, enjoy sweet potato in this simple and delicious soup.

Sweet Potato and Carrot Soup

Warm up with this simple soup that uses sweet potato as a healthier take on regular potato. Full of veggies and flavour this dish is perfect for lunch or a light dinner.

Serves: two
Time: 40 mins

Ingredients
•    500g sweet potato
•    2 medium carrots
•    1 small brown onion
•    1 tbsp olive oil
•    3 cups vegetable stock
•    Handful fresh coriander
•    Salt and pepper

Method
Heat the oil in a large saucepan over medium-high heat. Dice the onion and add to the saucepan. Stir until cooked, approximately three minutes or until soft.
Peel and roughly chop the sweet potato and carrots into medium sized chunks. Add to the saucepan and cook for one to two minutes while stirring. Cover with the stock, season with salt and pepper and bring to the boil. Once boiling, reduce heat to medium-low, and cover with lid. Simmer for 20 to 25 minutes or until sweet potato and carrot is tender. Remove from heat and cool for five minutes.
Blend soup in batches until smooth. Return to saucepan and warm over low-heat for two minutes or until heated through.
Divide into bowls and serve topped with fresh coriander and seasoned with salt and pepper.





    COMMENTS

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    suzmc
    29th Apr 2014
    12:30pm
    I make this sort of soup all the time, but we call it orange soup, as it is likely to contain pumpkin, red tomato, carrot, sweet potato, red chilli and red capsicum, as many or as few of these on hand, can adjust with using just potato water, or water, or runny natural yogurt, cumin in the browning stage is good, oh and I saute the veggies till they are sort of caramelised, and I use chopped green herbs of any kind as I rarely have fresh coriander. I always just mash with potato masher or if firmer veggies in the pot then use the stick blender, much easier than more washing up by doing in batches. freezes well and can then use as a sort of sauce base or make into a meal by adding chopped cooked chicken, small pieces of cheese and or chick peas, these can go in after or before the blending.... oh yum, might go and make some now. Suzanne
    KSS
    29th Apr 2014
    1:44pm
    I do this too. Another good tip is to chop up all vegetables left in the fridge at the end of the week and put in a pan. Cover with water (or stock if you like) and any flavourings - herbs/spices you like (easy on the salt though) and simmer until tender. Add any precooked left over veges and heat through. Then simply whizz though the blender. Serve with whatever you have, bread & cheese, meat/chicken cut up or perhaps a tin of well washed and drained pulses added to the soup and heated through etc. Yum and cheap.


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