A rich Autumnal soup made of sweet potato and carrots with ginger and a touch of spice!
And welcome to the first of my recipes! For those of you who have found this recipe through my first Mix & Munch Newsletter or just stumbled across this page - I hope you enjoy this delicious soup! My favourite winter soup in fact! We eat it so frequently I know the recipe off by heart in 3 simple steps and by making it nearly every week during the winter ensures that we are all eating enough veg as I rarely feel like eating fruit as a snack in the cold winter months. The ginger keeps colds at bay and the chilli a warming addition.
Eat with fresh crusty bread, some extra mature cheddar cheese and home-made apple chutney!
2 tbsp olive oil
2 onions (chopped)
1 clove garlic (crushed)
3 cm piece of ginger (peeled and roughly chopped). If you have no fresh ginger you can use 1-1 1/2 tsp of ground ginger depending on taste!
1 red chilli (chopped and optional)
500g carrots (chopped - peel if wish)
2 large sweet potatoes (peeled and chopped)
3 sticks of celery (chopped)
1 stock cube (veggie or chicken) dissolved in 2 litres of water
Salt & Pepper
Fresh Coriander (or dry if you have no fresh)
Remember ingredients can be roughly chopped as we are blending this at the end! And another top tip - you can store herbs in a fridge in a glass of water to keep longer or in ice cubes in the freezer. We store our chillies in the freezer too!
Heat the oil in a large saucepan over a low heat and add in the onions, garlic, ginger and chilli (if using) cover the pan until soft.
Add the carrots, sweet potato and celery
Dissolve the stock cube in the hot water and add to the veggies. Season with salt and pepper and cook for around 20 minutes at a medium heat until the carrots and sweet potato are soft.
Add more water in gradually depending on the thickness of the soup you want!
Blend with a blender!
Serve with coriander or a dash of single cream