- This sweet potatoes and carrot soup combines well and produce a vibrant orange coloured broth. Full of goodness, the sweet potato contains huge amounts of beta carotene, vitamin C and Vitamin E, making it one of the best anti cancer foods.
- Also this particular recipe has ‘No bits’ for the fussy eaters.
Ingredients:
- 700g carrots – peeled and sliced
- 500g sweet potatoes –peeled and sliced
- 1 teaspoon cinnamon
- 3 tablespoons vegetable oil
- 2 onions – peeled and sliced
- 1 litre vegetable or parev chicken stock
- Salt and freshly ground black pepper – to taste
Method
- Heat the vegetable oil in a deep saucepan.
- Sauté the onions and cinnamon.
- Add the carrots and sweet potatoes. Pour in the stock.
- Bring to the boil. Cover and reduce the heat to simmer for 30 minutes.
- Puree the soup in a liquidizer or food processor until smooth. For a more textured effect, only puree half of the liquid.
