Sweet potato and carrot soup
  • olive oil
  • 1 medium/large onion, finely sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • large pinch chilli powder
  • 1 large sweet potato, diced
  • 3 carrots, sliced
  • 2 potatoes diced
  • 1 litre vegetable stock
  • salt and pepper
  1. Heat the olive oil in a large pan. Add the onions and spices and cook until soft.
  2. Add the vegetables, stir thoroughly, cover and sweat for 5-10 minutes, stirring occaisionally.
  3. Add the stock and seasoning, bring to the boil, cover and simmer for 30 minutes or until vegetables are soft.
  4. Blend into a smooth soup. Serve with hot crusty bread.
  5. Makes 5 bowls full.
I have a lot of carrots to use up so I made this soup the other day. The chili shouldn't be overpowering, just enough to give a bit of warmth.