Jane’s Sweet Potato and Carrot Soup

Jane's Sweet Potato and Carrot Soup

Serves 4

I still remember Jane bringing me a big pot of this soup, just after I got home from my surgery and  incidentally, this is one of the first recipes I ever posted. These powerhouse vegetables cooked together make this soup totally tasty and extremely nutritious. It’s full of Vitamin A, easily digestible and oh, so healthy!  I like my soup nice and thick, but if you like a runnier consistency or want to stretch the servings, use the maximum amount of water/vegetable stock! And best of all, now there’s a Thermomix version too!

Ingredients – Traditional

2 tablespoons olive oil

1 onion, finely chopped

1 thumb size piece of ginger, grated

1 large sweet potato (500g), peeled and diced

3 large carrots, roughly chopped

750ml – 1 litre vegetable stock

Salt and pepper to taste

How to – Traditional

    1. In a large soup pot, sauté onion in oil, until softened. Add  sweet potato, carrots  and ginger  and stir for 2 minutes.
    2. Add  stock and bring to the boil. Reduce heat and allow to soup to simmer for 45 minutes.
    3. Add salt and pepper. Remove from heat and allow soup to cool a little before processing in a blender or food processor until smooth.

Ingredients – Thermomix

20g olive oil

1 onion, quartered

1 thumb size piece of ginger, sliced

1 large sweet potato (500g), peeled and roughly chopped

3 large carrots, roughly chopped

1 tablespoon TM vegetable stock concentrate

500ml – 750g water

Salt and pepper to taste

How to – Thermomix

    1.      Add onion and ginger to TM bowl. Chop for 3 seconds  on speed 5.
    2.      Add oil and saute for 3 minutes at 100 degrees on speed 1.
    3.      Add  sweet potato and carrot and chop for 10 seconds  on speed 7.
    4.     Add water and vegetable stock and cook for 20 minutes at 100 degrees  on speed 1.
    5.     Blend for 15-20 seconds by slowly going from speed 1  to speed 9.