Sweet Potato and Carrot Soup
You’ll love the spices and creaminess of this smooth and thick soup.
Prep: 10 min | Cook: 25 min | Serves: 6
Sweet Potato and Carrot Soup
Stage 1:
2 tbsp olive oil
1 large onion, roughly diced
700g sweet potato, peeled and roughly chopped
500g carrot, peeled and roughly chopped
½ tbsp Harissa Middle Eastern Spice
½ tbsp smoked paprika
Stage 2:
500ml chicken stock
300ml cooking cream
01 Heat oil in a large deep saucepan over medium high heat. Add stage 1 ingredients and cook for 5 minutes, stirring frequently.
02 Add spices and stir to coat.
03 Add stock and bring to the boil. Reduce to a simmer and cover. Cook for 15 minutes, or until vegetables are tender, stirring occasionally.
04 Remove from heat and blend with a stick mix until smooth. Add cream and mix to combine.
Store: In an air tight container in the fridge for up to 4 days, or place in the freezer for months.
Dietaries:
To make this recipe dairy free and vegan, use coconut cream instead of cooking cream.
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