Carrot & Sweet Potato Soup

Tuesday, April 13, 2010

This delicious soup combines carrot, sweet potato, onions and curry powder to give an Indian flavoured soup.

The soup would go great served with Weight Watchers naan breads or a couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two generous lunch/dinner portions or four starter portions.

• 2 pints of boiling water
• 2 chicken stock cubes. Or vegetable if you prefer (Preferably low sodium stock cubes). Crumbled
• 1 teaspoon of curry powder. (Mild, medium or hot depending on your taste)
• ½ teaspoon of dried garlic granules
• 5g / 1 teaspoon of low fat butter spread
• 100g onion. Peeled and chopped
• 200g carrots. Washed, topped, tailed and roughly chopped
• 200g sweet potato. Peeled and roughly chopped into cubes
• A good twist of black pepper and a little salt if needed

  1. Heat a large pot on a medium to high heat. Add the boiling water and bring it back to the boil. When boiling, add the stock cubes, curry powder and garlic granules. Stir to combine and reduce the heat to medium and allow it to simmer away.
  2. In a separate frying pan, heat to a medium to high heat and add the butter. When it's bubbling, add the onion and fry for 3-5 minutes until softened. When done, transfer the onion to the simmering stock.
  3. Next, add the carrot to the frying pan and stir fry for 8-10 minutes or so until the carrot is lightly charred. You should season the carrots with a little salt and black pepper. Transfer to the stock when done.
  4. Next, add the sweet potato and stir fry for 5-8 minutes again until lightly charred. Again add a little salt and black pepper to the sweet potato. When done, transfer to the simmering stock.
  5. Stir the stock well to make sure the additional ingredients are combined. Bring the stock to the boil and once it's boiled for a minute or so reduce the heat, and allow to simmer for 20 minutes or so. You should partially cover the pot with a lid or plate.
  6. Test the veg to make sure they are soft and cooked through and if so, carefully blitz the soup until smooth.
  7. Taste it and add more salt if it needs it.
  8. Serve in warmed bowls with a twist of black pepper.

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