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 soupPrint This
- 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
 Begin by preheating a deep saucepan on a medium heat and add the oil and sliced leek.
 Sauté for a few minutes before adding the garlic, ginger, and carrot chunks.
 Cook for a couple more minutes before adding the turmeric, sweet potato chunks, miso paste, and vegetable stock.
 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!]
 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!