Carrot and sweet potato soup with chilli and cumin

Carrot and sweet potato soup with chilli and cumin

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A wholesome, mildly spiced and warming soup. This is a versatile recipe to which additional or leftover vegetables can easily be added. We often add chilli to create a spicier soup but, if you don’t like the heat, just leave it out.

Ingredients

Quantity Ingredient
1 medium onion, (160g)
1 large leek, trimmed, (160g)
1 large carrot, (160g)
160g sweet potato
4 small celery sticks, (160g)
1 tablespoon sunflower oil
1 bay leaf
1 tablespoon cumin seeds
1/2 red chilli, finely chopped, (optional)
500ml vegetable stock, plus more if needed
sea salt
freshly ground black pepper
large handful chopped coriander
olive oil, (optional)
1 teaspoon single cream, (optional)

Method

  1. Cut all the vegetables into small even-sized pieces.
  2. Heat the oil in a heavy-based saucepan and fry the bay leaf and cumin seeds until the seeds turn a shade darker and smell aromatic. Add the onion, chilli, if using, and leek and fry for about five minutes, stirring now and again. Add the carrot, sweet potato and celery and enough vegetable stock to cover. Season with salt and pepper, cover and cook for about 20 minutes until all the vegetables are tender.
  3. Remove the bay leaf and transfer the vegetables to a blender with the coriander, reserving a few leaves (you’ll need to blend the soup in two batches). Blend until smooth, adding a little more stock if necessary. Season to taste.
  4. Serve in bowls with a drizzle of olive oil and a swirl of cream, if using, and topped with the reserved coriander leaves and a grind of black pepper, if you like.
Tags:
Healthy
five a day
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