I’m always amazed when it comes to soup, that the simple act of blending creates such a flavoursome dish. Somehow, it can transform a real hotchpotch of ingredients from the dregs of the fridge into a tasty meal! If you served me a plate of boiled carrot and sweet potato sprinkled with curry powder with a ladle of stock, I wouldn’t be particularly thrilled, but turn it into a soup, and incredibly, it’s delicious. This is a really easy, unsophisticated recipe that is sure to be a people pleaser. You could even bung in some cooked lentils for added protein if you wanted to make an evening meal of it. Enjoy!
Ingredients…
4 carrots
1 very large sweet potato
1 red onion
1 stock cube
900ml boiling water
2tbs creamed coconut
1tsp curry powder (we used Tesco medium Tikka Masala)
1tsp garlic salt
1tbs olive oil
Fresh mint (optional)
Black pepper to taste
How to…
- Peel and chop the vegetables. Heat the oil then add the onion, allow it to soften then mix in the carrot and sweet potato.
- Tip in the curry powder and garlic salt then stir so everything is covered. Add the stock cube and coconut then pour water over and stir thoroughly.
- Boil for a few minutes before turning the heat down to simmer. Cook the soup for 30 minutes then check the vegetables are soft before blending until smooth. Serve with a little chopped fresh mint if you wish.
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