Sweet Potato, Carrot and Ginger Soup

Makes enough for 6-8 servings


800gms (Approx) of sweet potatoes – peeled and chopped
250gms (Approx) of carrots – peeled and sliced
1 medium-large onion – peeled and sliced
3cm of fresh ginger – peeled and finely chopped
¼ teaspoon of dried chilli flakes (Optional)
2 tbsp good quality rape seed oil
A knob of butter
2x good quality vegetable stock cubes
Freshly ground black pepper

How to make it

  • Heat the oil and the butter in large saucepan and sweat the onion on a very low heat until soft (do not allow them to go brown) for 5-10 mins, add the two stock cubes, the ginger, the chilli as well as the carrot and sweet potato together with just enough boiling water to cover the vegetable and stop them from sticking to the bottom of the pan. Simmer. Allow plenty of time for the vegetables to really cook down until they are soft and tender. Add more water during the cooking time if required. This part of the process can take a good 45 min-1 hour.
  • Add the freshly ground black pepper and start to blend, adding a little boiling water as you go to ensure a really silky smooth texture.
  • When the soup is blended, add additional hot water to achieve desired consistency.
  • Reheat the soup to serve, either with warmed crusty bread and butter or a slice of cheese on toast.

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