There’s something about eating colourful bright food on cold autumn/winter days that just brings a little sunshine to the day – even if there’s was no actual sunshine outside. This bright and warming soup is one of those meals. A little comfort, a little brightness, and a lot of flavour for your lunch break. The ginger and turmeric will hopefully bring some warmth, too, if you’re really feeling the cold!
Sweet potato, carrot, and ginger soup
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 leek, sliced
- 2 garlic cloves, crushed
- 1 inch ginger, grated/finely chopped
- 3 medium carrots, peeled and cut into small chunks
- 1 tsp ground turmeric
- 850g sweet potato, peeled and cut into small chunks
- 1 tsp miso paste
- 1.1 litres vegetable stock
- 50ml double cream [dairy or dairy-free], plus more for drizzling
- Fresh coriander, to serve
- Chilli flakes, to garnish
Instructions
[1] Begin by preheating a deep saucepan on a medium heat and add the oil and sliced leek.
[2] Sauté for a few minutes before adding the garlic, ginger, and carrot chunks.
[3] Cook for a couple more minutes before adding the turmeric, sweet potato chunks, miso paste, and vegetable stock.
[4] Leave to simmer for 20 minutes until both the carrot and sweet potato chunks are soft. Use a hand blender or transfer to a food processor/blender and blitz until smooth [be extra careful with hot liquids in food processors and check that yours can handle the heat!]
[5] Pour the smooth soup back into the pan on a medium heat and stir through the cream. Heat for a few minutes before serving with an extra drizzle of cream and garnishing with fresh coriander and chilli flakes. Enjoy!
