Sweet Potato and Carrot Soup
This dairy-free soup is quick and easy and makes a substantial but simple and delicious meal. It's a great way to feed the family on a budget.
Ingredients
- 1 kg Sweet potatoes
- 500 g carrots
- 1 large onion
- ½ tsp garlic salt (or 1clove garlic)
- 2 litres chicken or vegetable stock
- 2 tbsp maple syrup (or substitute with brown sugar or golden syrup)
- Dairy Free natural yoghurt to serve (optional)
- Chilli flakes to serve (optional)
Instructions
- Peel the potatoes and carrots and cut them into small chunks.
- Peel and dice the onion.
- Add the sweet potato, carrots and onion to a large saucepan together with ½ teaspoon of garlic granules and the stock.
- Bring to the boil and then reduce to a simmer.
- At this stage it may look like a lot of stock but it does make a thick soup.
- Cook for approximately 20 minutes or until the vegetables are soft.
- Using an immersion blender, blitz to a smooth soup, being careful not to splash yourself.
- If you feel the soup is too thick, thin down with any remaining stock or a dash of water.
- Stir in one or two tablespoons of maple syrup which really rounds out the flavour of the carrot, but taste after the first tablespoon to see if you are happy with the flavour or add the second tablespoon. Substitute maple syrup with 1-2 tablespoons of golden syrup or brown sugar.
- Season with salt and pepper if required.
- Serve with a spoonful of dairy-free natural yoghurt for a touch of creaminess and a pinch of chilli flakes if you like a little heat.
Notes
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.