Carrot & Sweet Potato Soup

This is a gluten and dairy free recipe. If you want to have dairy, add a little greek yoghurt or sour cream to the finished product. I don’t and it tastes amazing anyway. This is a beautiful soup with a wonderful colour!

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Carrot & Sweet Potato SoupIMAG1262

3 Tablespoons Olive Oil

1 Tablespoon Crushed Ginger

1 Tablespoon Crushed Garlic.

Tsp Crushed red Pepper

Pinch of Kosher Salt

Goodly amount of freshly cracked pepper

1 large Spanish Onion (diced)

1 tsp Paprika

2 tsp Garam Masala*

1lb Carrots (about 6 unpeeled but washed)

1 medium sweet potato (kumara)

4 1/2 cups of stock

2 cups of water with 2tsp tapioca flour mixed in.

How – To

Sweat but don’t burn the onions, garlic and ginger.IMAG1255

Take it slow – make this recipe with an extra helping of love!

IMAG1259Chop vegetables, add those to bring a little colour. Add spices to heat through. Add stock and water and bring to the boil. After 5-10 minutes then turn down to a simmer, then simmer for as long as you can!  RM likes a bit of a kick so I add the crushed red pepper at the end – you could add a red chili with the spices, as the carrots and sweet potatoes are robust enough to take it! I usually leave this on for a couple of hours. IMAG1261

Then about 30 minutes before serving, I use a handheld stick blender and blend in the pan. I don’t worry about it being completely pureed as the rustic nature of the soup can be delightful. Serve with bread (if you can eat it) – i make toast soldiers from gluten free bread. This works well with crumbled goat’s cheese or manchego (sheep’s cheese).

This is filling and freezes well. I also portion it out into jars for leftover lunches!

*Garam Masala is an indian spice mix. It is fairly readily available, although you can make your own – it includes cumin, coriander, paprika and other spices depending on region.


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