Sweet Potato + Carrot Soup

This is the perfect winter, colder-than-all-get-out, middle-of-the-day, make-for-no-particular reason soup. A batch will give you multiple lunches and dinners if you're cooking for one, or feed a family of four. Add a salad and some garlic bread and you've got a delicious meal. Maybe even make a batch of yummy Seed Crackers to dip in for a light lunch. One that's healthy, filling and soothing to your soul.

INGREDIENTS

• 1 large onion, finely diced

• 1 lb. sweet potatoes, peeled and diced

• ¾ lb carrots, diced

• 1 tsp. ground cumin or coriander (to taste)

• A 2-inch piece of ginger, peeled and grated

• 1 apple, peeled and diced

• 2 Tbsp. honey (or maple syrup for vegan option) 

• Salt and pepper, to season

• 2-3 tablespoons olive oil

• 1 quart vegetable stock

• Yogurt or sour cream (optional)

• Parsley (optional)

DIRECTIONS

In a large pot heat olive oil and add onion over a medium heat.

Sauté for 5-6 minutes until translucent and soft.

Add ground cumin and ginger and fry for a further 2mins until fragrant.

Add sweet potato and carrot to the pot along with the vegetable stock.

Cover and simmer for around 30 minutes, or until the vegetables are soft.

Add diced apple and honey and puree with an immersion blender (or puree in batches in a blender until smooth. )

Season with salt and pepper to taste.

If a little thick you can add water until you get desired consistency. 

You can also drizzle a little yogurt or sour cream on top, or garnish with some parsley before serving.

~adapted from Country Living UK recipe