Winter is now in full swing. This, combined with me working from home full time now, means I’m drinking a lot of soup for my lunches! Homemade soups are simple to make, and are a great way of using up leftover vegetables. This sweet potato soup is lovely and warming due to the ginger and smoked paprika which also gives it a lot of flavour (there’s nothing worse than bland soup!). It goes well with a side of crusty bread.
This soup also freezes well. Simply portion up the soups into plastic containers or bags and place in the freezer. Leave to defrost overnight in the fridge when you want to use them.
Overall time required: 30 minutes
- 1 tablespoon olive oil
- 15g butter
- 1 onion, roughly chopped
- 2 carrots, peeled and chopped
- 4cm fresh ginger, roughly chopped
- 1 garlic clove, roughly chopped
- 350g sweet potatoes, peeled and cubed
- 450ml chicken or vegetable stock
- salt and pepper
- 2 teaspoons smoked paprika
- tablespoon soured cream, to garnish (optional)
- handful of fresh parsley, finely chopped, to garnish (optional)
- Place your olive oil in a deep saucepan, frying pan or wok on a medium-high heat. Add your onion and cook for 2-3 minutes then add the garlic and ginger and reduce the heat to low.
- Add your carrots and sweet potatoes to the pan and add the smoked paprika, salt and pepper and stir.
- Pour in your chicken/vegetable stock and cover the saucepan and leave to simmer for 15 minutes.
- Turn off the heat and place your mixture in a blender and blend until smooth. You may want to leave the soup mix to cool slightly before adding it to your blender, depending on it’s material. If the mixture is quite thick, you can add a bit of water to thin it down.
- Serve with soured cream and parsley to garnish.