Winter soups provide warmth and comfort during the colder months. They can also help to top up on your five a day, with all sorts of health benefits, including improved gut biodiversity and raised levels of immunity (it was on a documentary the other week). Our carrot and sweet potato soup might even help you to see in the dark, or at least that’s what your mum would say. It certainly won’t do you any harm anyway!
Our veg boxes are perfect for winter soups
Everything you need for our carrot and sweet potato soup was included in this week’s veg box, apart from the vegetable stock, which you can buy from any supermarket.
Carrot and sweet potato soup recipe Ingredients
2 sweet potatoes
2 large onions
1L vegetable stock
Method Step 1
Preheat your oven to 220C. Peel and cut your sweet potatoes and carrots into rough chunks. Place the chunks into a large roasting tin, drizzle with olive oil and season well, then bake for 25-30 minutes until they are caramelised and tender.
While the carrots and sweet potatoes are cooking, dice 2 large onions and fry them in olive oil over a medium-low heat in a large pan, until theyhave softened. And then set them aside.
When the carrots and sweet potatoes are cooked, place them in the pan with the fried onions and add your vegetable stock. Stir everything together well and then use a hand blender to make the soup nice and smooth.
Reheat the soup until it simmers gently, and remove from the heat. Serve in bowls with a generous swirl of crème fraîche and a good grindingof black pepper.