Carrot and Sweet Potato Soup

• Vegan
• Gluten free

• Produce

  • 3 Carrots, medium-sized
  • 1/2 tsp Chilli, mild powder
  • 1 sprinkle Chilli, mild powder
  • 2 cloves Garlic
  • 1/2 tsp Ginger
  • 1 Onion, large
  • 2 Sweet potatoes, medium

• Canned Goods

  • 1 liter Vegetable stock

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Cooking spray, Low fat

Found on neilshealthymeals.com

Description

Directions

• Spray the bottom of a large soup pan about 5 times with the low fat cooking spray.
• Heat the soup pan on a high heat, then when the oil starts to bubble, turn the heat down to a lower heat.
• Sauté the onion and garlic for 2 – 3 minutes, stirring constantly to ensure they don’t burn.
• Add the carrots and cook for a further 2 – 3 minutes, again stirring constantly and add drops of hot water, if required, to prevent the mixture sticking to the bottom of the pan.
• Stir in the ginger and chilli powder. Stir for 30 seconds.
• Add the chopped sweet potato and vegetable stock. Simmer for 20 – 25 minutes until the vegetables are soft.
• Blitz / puree in a food processor / blender, return to the same pot and re-heat.
• Season to taste, serve and garnish with the mild chilli powder.

Nutrition