This soup is bursting with nutrients and superfoods. The addition of chilli gives it a slightly spicy flavour, so you can dial up the heat by leaving the seeds in or leaving them out with a milder flavour. For a vegan alternative make it with coconut milk.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 800g sweet potatoes, peeled & sliced
- 400g carrots, peeled & sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp ground turmeric
- 1 chilli, finely sliced
- 1L vegetable stock
- Salt & pepper, to season
- 150g milk or coconut milk
- Cream, to serve (optional)
- Pumpkin seeds & sesame seeds, to serve
- Lime, to serve
Method
- In a large pan, add the sweet potato, carrot, onion, garlic, turmeric, chilli and stock. Bring the mixture to the boil then reduce the heat and let it bubble gently for 15 mins. Remove from the heat.
- Use a hand blender to blend the soup mixture until smooth.
- Season with salt and pepper. Stir through milk or coconut milk.
- Serve immediately topped with a drizzle of cream, pumpkin seeds, sesame seeds, fresh lime and extra chilli if desired.
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