Savory

Carrot and Sweet Potato Soup

Soups are the perfect lunch options on a busy week when I do not have much time to prepare a warm lunch. I usually make a huge batch at night or early morning, and keep it in air tight containers in the fridge for a couple of days and it is ready to be eaten in 5 minutes.

Combination of ingredients is endless…I could write hundreds of recipes with different ingredients and method of preparation, and sometimes it also allows me to be a bit more creative and add fruits and vegetables that are not your typical soup ingredient. I will definitely share more soup recipes in the future, might be handy on those cold winter days.

This Carrot and Sweet Potato Soup is perfect with a piece of bread, topped with some seeds, cream or grated cheese. This time I only added a little bit of pumpkin seeds, freshly grounded pepper and sea salt on top, and had it with a slice of buttered rye sourdough bread. Gorgeous.

Ingredients (for 2 people):

  • 1 medium sweet potato
  • 1 medium white potato
  • 3 medium/large carrots
  • 1 onion
  • Vegetable/Chicken cubes or broth
  • Pumpkin seeds for topping (optional)

Instructions:

  • Peel the potatoes and carrots, and cut them into 1 cm cubes/slices.
  • Peel the onion and cut into 4.
  • Add the potatoes, carrots and onion to a large pot, and add water until all the veggies are covered. Add the vegetable/chicken cubes, stir, cover and cook it on medium heat for 45-50 minutes until softened.
  • When all the veggies are cooked, remove from the heat and leave it for 20 minutes to cool. Use a blender or a hand blender to get a very smooth texture. Place the pot back to the stove and warm it until the soup boils a little bit.
  • Add more spices if needed, however, the taste will be phenomenal only with the vegetable/chicken cubes as well.
  • Serve it with bread and toppings of your choice.

Tip:

This time I cooked the veggies on the stove, however, you can also roast the carrots and sweet potatoes in the oven before adding it to the cooked potato and broth. The taste will be a bit different, a bit more characteristic as the carrots and sweet potato will caramelise in the oven a little bit.

Enjoy and until next time,

Nora from My Honeycomb Kitchen

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