SPICED CARROT & SWEET POTATO SOUP
Comfort food at its absolute finest! You'll be making this soup on repeat.
- 2 tbsp olive oil
- 1 large onion sliced
- 750 g carrots washed & chopped
- 750 g sweet potato peeled & chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 L vegetable stock
- sea salt & freshly ground black pepper
- to serve: yoghurt, zataar, fresh coriander, crusty toast
Heat the olive oil in a large saucepan over a medium heat. Add the onion and sweat for 8-10 minutes, until soft and translucent.
Add the carrots, sweet potato, cumin, ground coriander and generous amounts of salt and black pepper into the pan, stir well and cook for a further 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cover with a lid. Cook for 25-30 minutes, or until the vegetables are tender and easily broken apart with a wooden spoon. Remove the pan from the heat, then use a stick blender to blend until smooth. If you would prefer your soup thinner, add 100-200ml more veg stock and blend again. Taste and adjust the seasoning if required.
To serve, ladle the soup into bowls, then top with a drizzle of yoghurt or cream, zaatar, fresh coriander and a big crack of black pepper. Serve with thickly cut buttered toast.
Quick tip: chop the carrots into slightly smaller pieces than the sweet potato as they take longer to cook.
Love this Carrot & Sweet Potato Soup? Try my Truffled Cauliflower Soup next!