Carrot and Sweet Potato Soup
Ingredients
- 450g carrots
- 200g sweet potato
- 1 onion, peeled
- 2 garlic cloves, peeled
- 1 can coconut milk
- 350ml veg stock
- 1/2 tsp chilli powder
- 1 tsp paprika
- A pinch of black pepper
- 1 tsp mixed herbs
Preparation
Peel the carrots and sweet potatoes, halve them, and chop into slices or chunks. Add to a large pan and heat on medium to high heat, frying with a splash of water or oil.
Roughly chop the onion and add it to the pan. Stir everything.
Chop the garlic cloves in half and add them to the pan. Fry the vegetables for 5 minutes, stirring occasionally.
Boil water and prepare 350ml of vegetable stock.
Add the coconut milk, chilli powder, paprika, black pepper, mixed herbs, and stock to the pan. Stir to combine, cover, and cook for 20 minutes or until the carrots and sweet potatoes are soft. Stir occasionally.
Blend the soup until smooth using a food processor or a hand blender.
Sprinkle with additional black pepper and salt if desired and serve.
