Carrot Sweet Potato and Coriander Soup
(Vegetarian*)
This soup is easy to make and can either be vegetarian if you use vegetable stock*, or not if you choose to use chicken or turkey stock for example. We like it to have a little kick to it so we add a touch of chilli – but this is purely optional, so leave it out if you prefer.
Ingredients
2 medium to large onions chopped
600 – 700 grams carrots, peeled and chopped
1 tablespoon oil
1 sweet potato, peeled and diced
2 rounded teaspoons ground coriander
750ml – 1 litre vegetable (or chicken or turkey) stock
Salt and pepper to season
Small bunch of fresh coriander to serve
Optional – 1/2 teaspoon chilli flakes
Method
1. Heat the oil in a large frying pan (or soup pan) and fry the onions until soft. Add the ground coriander and sweet potato, then cook for 3 mins.
2. Add the chopped carrots and stock, bring to the boil, then reduce the heat. Add the chilli if using. Cover and cook for 20 – 25 minutes until all the vegetables are tender.
3. Pour the soup into a liquidiser and blend till smooth and add salt and pepper as required. Reheat the soup before serving with chopped coriander on top.
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