Curried Sweet Potato & Carrot Soup

Another ‘souper’ simple recipe! (See what I did there?)

Creating a fresh batch of soup to take into work for lunch is becoming a regular thing, check out this curried sweet potato and carrot soup. Perfect with some thick cut bread!

Curried Sweet Potato & Carrot Soup

Ingredients

3 Medium Carrots
3 Medium Sweet Potatoes
2 Onions
750ml Vegetable stock
2 tsp Curry Powder
1 tsp Cumin
1/2 tsp Turmeric

Method

– Peel and chop the sweet potatoes and the carrots into 1 inch cubes.

– Coat with a low calorie spray (or drizzle with oil) and place in the oven at 180C for 20 to 25 minutes

– Roughly chop and fry 2 onions in a saucepan

– Add the spices and stir before adding the stock and allowing to simmer.

– Once the vegetables have been roasted add to the saucepan.

– Remove from the heat and blend, adding extra water as you go until you reach the required consistency.

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