Last week faced with an almost bare fridge and a family who didn’t want the usual lunch options, I was confused about making lunch. Then I remembered some organic fusilli that S had bought some time back and decided to make a simple Pasta salad. To go with that, I decided to put together the last bits of carrots and sweet potatoes I had and made a soup. The soup was a resounding success. BB loved it so much that he didn’t want dinner, but just had the soup again (this is notable because he does not like carrots nor sweet potatoes!)
Carrot Sweet Potato Soup
Ingredients:
- 3 carrots, peeled and chopped into bite-sized pieces
- 3 sweet potatoes, peeled and chopped into bite-sized pieces
- 2 onions, chopped
- 5-6 pods of garlic
- 1-inch piece of ginger, chopped
- 4-5 fresh red chilli, chopped
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp olive oil
- Salt to taste
- Water or stock as required
- Ground pepper (optional)
Method:
- In a large pan, heat the olive oil and when warm, add the garlic and fry till slightly golden brown. Then add the ginger and red chilli and fry for a few minutes.
- Add the onions and fry for a while, letting it become translucent.
- Now add the dry spices – salt, red chilli powder, cumin powder and coriander powder and fry for a few minutes.
- Then add the chopped carrots and sweet potatoes and saute till they are completely cooked. If needed, add water as required.
- Cool completely and blend to fine paste either using an immersion blender or a conventional blender. Pour back into the pan and bring it to a boil.
- Serve hot with croutons and some freshly ground pepper.
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