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.
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
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.