FoodCoop Recipes
Sweet Potato and Carrot Soup
Prep
15 minutes
Cook
40 minutes
Serves
6
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.
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