Sweet potato and carrot soup
1 medium/large onion, finely sliced
1 tsp ground coriander
1 tsp ground cumin
large pinch chilli powder
1 large sweet potato, diced
3 carrots, sliced
2 potatoes diced
1 litre vegetable stock
salt and pepper
Heat the olive oil in a large pan. Add the onions and spices and cook until soft.
Add the vegetables, stir thoroughly, cover and sweat for 5-10 minutes, stirring occaisionally.
Add the stock and seasoning, bring to the boil, cover and simmer for 30 minutes or until vegetables are soft.
Blend into a smooth soup. Serve with hot crusty bread.
Makes 5 bowls full.
Pairs Well With
I have a lot of carrots to use up so I made this soup the other day. The chili shouldn't be overpowering, just enough to give a bit of warmth.