Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup


So here is a great way to turn your nutrient dense home made beef stock or chicken stock into a great warming winter soup with seasonal vegetables right now.
If you haven’t seen the recipe for making your own home made beef stock yet, find it here.…otherwise you can use any stock that you have on hand. Remember to keep it real and try and avoid store brought refined manufactured stocks – they are likely filled with gm corn starch and a host of additives and preservatives and won’t have the nutritional density of anything you make at home using whole ingredients.
Serves: 4-6
Ingredients

  • 1-2 TBSP olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 2 TBSP finely minced fresh ginger root
  • 3 big carrots, peeled and cubed
  • 2-3 medium sweet potato, peeled and cubed
  • 3 cups stock (plus more water if needed)
  • 1 TBSP ground coriander
  • sea salt, to taste
  • freshly ground black pepper
  • chilli flakes to taste
  • black pepper
  • handful fresh coriander
  • Fresh shavings parmessan or grano padano (optional)

 
Instructions In a large pot, heat the olive oil and onions, garlic and coriander powder, cook on medium to high heat until translucent. You can also add a blob of grass fed butter here if you’d like more creaminess or use coconut oil which imparts a great healthy fat to the soup and tone. If you’ve got grass fed tallow or lard, this would also be greast, it’ll just add a different tone to the soup, more sort of meaty. Otherwise just olive oil is all good. Add ginger and cook for 30 seconds.
Add carrots and sweet potato and cook for 1-2 minutes, stirring. Add stock of choice, again think tone. If you want the sweetness of the sweet potatoes and carrots to take centre stage, stick with a neutral vegetable stock or a blander chicken stock. A chicken stock gives it a slightly more salty  note. Beef stock gives this soup more depth and balances out the sweetness some.  Add enough water if the stock isn’t enough to cover your vegetables and bring to the boil.
Once it’s boiling, lower heat, season with salt, pepper and chili flakes (if using) and simmer until carrots and potato are tender.
Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
You could add some fresh cream if you’d like to serve to make it even creamier or some coconut cream.
Serve with fresh coriander and a great sourdough.
This is food that comforts through Winter. Enjoy it for the season, in Summer we just wouldn’t eat this. This is the time for it. Enjoy!
 
Warm it up again before serving.

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