If you are like me you often buy food with the intention of cooking meals throughout the week but sometimes you end up with an abundance of certain vegetables that somehow missed the food party.
When I opened my fridge last night I found a big pile of carrots with some ginger that I had bought last week. I did a quick search and found a lovely recipe on the Riverford Organic website for a sweet potato, carrot and ginger soup. Within 30 mins it was prepped, cooked and on the table with leftovers for tomorrow.
Please see the recipe below or visit my soups recipe section.
AuthorLouiseCategorySoups & StartersDifficultyBeginnerThis sweet potato, carrot and ginger soup is gorgeous and warming from the inside out, perfect for snuggly nights in and so quick and easy to make! Serve with a swoosh of cream and crusty bread rolls - delicious!
Heat the oil in a large pan. Add the onion and cook gently for 6-7 minutes until soft. Add the garlic* and cook for another couple of minutes.
*I had run out of garlic so added a little sprinkle of garlic salt.
Add the carrots, sweet potato and ginger. Stir together and cook for a minute or two.
Add the stock, bring to the boil, reduce the heat and simmer for 15 minutes, until the vegetables are soft. Season well to taste. Blitz in a food processor until smooth. I added a splash of double cream to finish off with lots of salt and pepper.
Original recipe from the lovely Riverford Organic Website:
https://www.riverford.co.uk/
Ingredients
Directions
Heat the oil in a large pan. Add the onion and cook gently for 6-7 minutes until soft. Add the garlic* and cook for another couple of minutes.
*I had run out of garlic so added a little sprinkle of garlic salt.
Add the carrots, sweet potato and ginger. Stir together and cook for a minute or two.
Add the stock, bring to the boil, reduce the heat and simmer for 15 minutes, until the vegetables are soft. Season well to taste. Blitz in a food processor until smooth. I added a splash of double cream to finish off with lots of salt and pepper.