Curried Sweet Potato and Carrot Soup

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I made a big pot of this soup yesterday evening and three of my clients today got to sample it and all really liked it. So I am sharing this tasty soup for any beginner (or experienced) cooks out there.  You cant really go wrong. It take 10 minutes preparation, 20 minutes simmering away on its own and you've got a top class warm soup with a little kick!(A hunk of fresh ginger is great in the preparation of this soup too)

Curried sweet potato and carrot soup

Ingredients

  • A good knob of butter
  • 1 large sweet potato (peeled and chopped into large hunks)
  • 4 carrots washed well, top and tailed and chopped into large pieces
  • 1 large onion, peeled and chopped into 6-8 large hunks
  • 1-2 teaspoons of curry powder
  • 1 chicken stock gel (Knorr)
  • Enough water to cover the vegetables
  • Freshly ground salt and pepper
  • 1 tin of chickpeas (optional)

Method

On a medium heat place butter in a pot, when melted add all the vegetables. Turn down to a low to medium heat and let vegetables cook for 3-5 minutes, stirring them every so often. Add curry powder and cook for a further minute. Add stock and water and season well. Cook on a medium heat for 20 minutes. Using a hand blender blitz the mixture. For a meal of a soup that needs no bread with it, rinse and drain a tin of chickpeas and add to the pot. Heat gently and serve.

This soup lasts about 3 days (if you haven’t eaten it by then!)

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