Sunday, 25 January 2015

Sweet Potato, Carrot and Ginger Soup

This sweet and spicy soup is absolutely scrummy and packed full of nutrients. Sweet potatoes are one of the most nutrient rich vegetables you can buy and a great source of good carbohydrates. They are packed with calcium, potassium, and vitamins A and C. Carrots are a rich source of Vitamin A particularly in the form of beta-carotene, which gives them their vibrant orange color. Beta-carotene converts into retinol, the most usable form of vitamin A. Ginger is a culinary herb that has been used as a natural remedy for many years and can strengthen the immune system which is always a good thing during the winter when there are so many illnesses lingering around.

You will need:

1 tbsp coconut oil
400g carrots, peeled and roughly chopped
400g sweet potato, peeled and roughly chopped
1 onion chopped
2 garlic cloves, crushed
1 tbsp peeled and grated fresh ginger 
1 litre bone broth or sugar free stock
Salt and freshly ground pepper
1tsp garam masala

Heat the oil in a large pan and cook onion on low heat for 10 minutes until soft. Add the garlic and cook for 2 minutes. Add the carrots, sweet potato and ginger. Stir together and cook for 2 minutes.

Add the stock, season and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the veg are tender. Season well with salt and pepper and add the garam masala. Blitz in a food processor until smooth. Gently reheat to serve adding a little stock or coconut milk to thin if needed.

Add grated cheese, coconut oil or coconut milk to make the soup more filling.

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