For a not-so-handsome little vegetable, the humble sweet potato is actually a powerhouse of nutritional goodness, packed with vitamins, potassium, magnesium, carotenoids, iron and other goodies. Combined with antioxidant-rich, vision-boosting carrots, some fresh ginger and a few tender spices, it makes an excellent soup to warm the body and soul.
PnP’s Sweet Potato Carrot Soup
3 Sweet Potatoes
Fresh Ginger (a nice large chunk, about 5cm long)
1 white onion
2 cloves of garlic
5 tablespoons of premium honey
3 heaped tablespoons of dried coriander
2.5 liters of stock
Begin by dicing the onions, and garlic and set aside.
Slice the ginger (always use fresh ginger!) into smaller strips and set aside also.
Peel both the sweet potato and carrots, and cut them into chunks.
I like to begin by browning a bit of butter in a pan to let off a nice nutty buttery flavor. I then fry the diced white onion with the fresh garlic for a couple minutes before adding the chunks of sweet potato and carrot pieces.
Top with broth and let boil. Once boiling, add honey, coriander and ginger.
Boil until the sweet potato and carrots are very tender. Then blend with a hand mixer.
This soup tastes fantastic with a tiny garnish of pumpkin seed oil right before serving!