- 1tbsp olive oil
- 500g Carrots
- 200g Sweet Potato
- 1 medium red onion
- 3 garlic cloves
- 1tbsp ground coriander
- 20g fresh root ginger
- 1 litre of vegetable stock
- ½ tsp dried chilli flakes (optional)
- Salt and pepper to taste
- Begin by prepping the veg. Peel and dice the onion, carrots and sweet potato.
- Heat the olive oil in a large pan over a medium heat. Gently sweat the onions, garlic and ginger with a pinch of salt – this will help to draw out the moisture and soften the onions. After 2-3 minutes of cooking, add the carrots and sweet potato alongside the ground coriander and chilli flakes (if using). Stir everything together and gently fry for a further 3-5 minutes.
- Meanwhile, make up 1 litre of vegetable stock according to the instructions on your packet. I like to use Marigold Vegetable Bouillon powder which I make with 4 tsps to every 1 litre of freshly boiled water from the kettle.
- Pour the vegetable stock over the veg and stir everything together. Bring up to a gentle simmer before clamping on the pan lid. Set the timer for 20 minutes and wait.
- When the timer pings, whiz everything together using a stick blender or liquidiser. You want a smooth, velvety soup with no bits in it. Taste a little and season according to your preference with a little salt and pepper.
- Serve with warm crusty bread. Any leftovers will keep in the fridge for several days afterwards.
- Category: soup, autumn
Keywords: carrot soup, soup, autumn, fall, quick recipe, easy recipe, cheap recipe