Warming, creamy and delicious
cooking time: 60 mins difficulty: easy serves: 2
-1 diced carrot
-2 medium-large sweet potatoes
-1 large potato
-1 diced onion
-2 garlic cloves minced
-2 tbsp of minced ginger
-1/4 tsp chilli
-1 tsp cumin
-1/2 tsp turmeric
-1/2 tsp cinnamon
-Pinch of nutmeg
-1l veg stock
-Salt and pepper
-Add the onion, garlic and ginger to a pan with some water and sauté until soft.
-Add the spices, along with a splash of water if needed, and fry for 1-2 minutes.
-Stir in the sweet potato, potato and carrots and mix all together.
-Pour in the vegetable stock, bring to a boil, then reduce to simmer. Then cook for 15 minutes or until the potatoes are soft.
-Season with salt and pepper, the juice of a lemon and blend the soup until smooth and creamy.
Optional garnish: pumpking and sunflower seeds, coriander or parsley and a splash of full fat coconut milk.
You can substitute the sweet potato in this recipe for butternut squash or pumpkin if you like.