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.
Time: 40 mins
• 500g sweet potato
• 2 medium carrots
• 1 small brown onion
• 1 tbsp olive oil
• 3 cups vegetable stock
• Handful fresh coriander
• Salt and pepper
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.