Cold Or Hot Sweet Potato And Carrot Soup Recipes

Steps:

• In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

Steps:

• Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
• Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
• Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
• After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
• Serve heated in winter or chill in summer.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Steps:

• Pladce sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in a 5 litre slow cooker.
• Add chicken broth. Stir well to combine. Cover; cook on low for 7-8 hours.
• Purée soup 1 cup at a time in blender. Return soup to slow cooker (or use immersion blender).
• Add maple syrup and cream. Add salt and pepper to taste. Cover and cook on high for 15 minutes to reheat.
• Ladle into bowls and garnish with strips of candied ginger, if desired.