About the Recipe
This carrot sweet potato soup is rich, creamy and packed with vegetables. It's really easy to make, vegan, gluten free and freezable.
Ingredients
2 tbsp Olive Oil
1 Onion, peeled and diced
1 Garlic Clove, peeled and minced
1 tsp Smoked Paprika
750g Sweet Potatoes, peeled and cut into 2-3cm cubes
300g Carrots, peeled and cut into rounds
750ml Chicken or Vegetable Stock
Salt & Pepper to taste
Preparation
Step 1
Heat the olive oil ina large pan over medium heat then, add the onion and garlic. Saute for 5 minutes until they start to soften. Add paprike and stir for 30 seconds.
Step 2
Add seet potatoes and carrots, mix well. Add the chicken stock and bring to a boil, then turn the heat down low to simmer for 10 - 15 minutes until the vegetable are soft. Cover partially with a lid to prevent splatter.
Step 3
Once the vegetables are soft, let them cool down, then transfer everything to s blender. You may need to do tis in batched depending on your blender size. Blend until smooth. If the soup is too thick, add a little more stock or water.
Step 4
Transfer the soup back to the pan and heat up. Season with salt and pepper and serve with crusty bread.