Carrot, Sweet Potato & Ginger Soup
Sure to warm in the cooler months
- Yield: Serves 4
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- Original Recipe: taste.com
Ingredients
- Olive oil spray
- 1 large brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 2 tsp ground cumin
- 500g sweet potato, peeled and coarsely chopped
- 600g carrots, peeled and coarsely chopped
- 1l water
- 1 tsp chicken stock powder
- ½ cup natural yoghurt
- Chopped fresh chives, to serve
Directions
- Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
- Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
- Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
- Ladle the soup among serving bowls. Top with yoghurt and chives to serve.
