Thursday, February 26, 2009
Sweet Potato and Carrot Soup
~ Sweet Potato and Carrot Soup ~
2 Tbsp Olive oil
3 Bay leaves
150 gr Onion, finely chopped
300 gr Carrots, peeled and chopped
300 gr Sweet potato, peeled and diced
1 tsp ground Coriander
1 tsp Cardamon
1 tsp Turmeric
1 Tbsp Lemon juice
400 gr (incl. juice) skinned and diced tomatoes OR one tin of tomatoes
500ml Chicken or Vegetable stock
• Sweat onions and bay leaves in olive oil until translucent. Add the spices and cook until fragrant.
• Add diced sweet potaoes and chopped carrots. Let cook for a few minutes more.
• Add lemon juice, tomatoes and stock. Bring to boil and let simmer for at least 45min.
• Remove bay leaves and puree to a chunky consistency, season with salt and pepper and serve with greek yoghurt or crème fraîche, basil leaves and perhaps some pesto and shavings of Parmegiano.
It is a simple but delicious meal, best to be enjoyed with crusty baguette, cheese and a bottle of red. My favorite type of baguette is called 'Payse' .. for dinner I bought two, and this is all there was left ..
This soup is one of DS's favorites. Whenever I cook it, I double the quantities and freeze the leftovers in little portions ..they come in very handy when a quick and healthy little meal is needed!