Curried Carrot and Sweet Potato Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
A slightly spicy soup that is naturally sweetened with carrot juice – perfect for the cooler weather.
Ingredients
Soup
1 kg sweet potatoes, peeled and chopped
5 C (1.25 L) vegetable stock
2 C (500 ml) Rugani Carrot and Ginger Juice
2 fat cloves garlic
1½ tsp (7.5 ml) roasted masala spice
1 tsp (5 ml) turmeric
¼ C (60 ml) sour cream + extra to serve
salt and pepper
Toasted Cheese Dippers
8 slices bread
50 g butter
4 (120 g) slices cheddar cheese
To Serve
¼ C (60 ml / 30 g) Za’atar spice or dukkah
100 g pitted black olives, halved
handful micro herbs
Instructions
Soup
Combine the sweet potatoes, stock, juice, garlic, masala and turmeric in a large pot over medium heat. Bring it up to a gentle simmer and cook for 20-30 minutes until the sweet potatoes are fork tender. Add the sour cream and purée until smooth. Season to taste.
Toasted Cheese Dippers
Butter the bread slices on the outside and make 4 closed cheese sandwiches. Toast sandwiches in a sandwich press until golden and crisp. Cut into triangles.
To Serve
Swirl some sour cream into each portion of soup. Scatter some za’atar or dukkah on top and add the olives and micro herbs.
Notes
The sweet potatoes can be replaced with potatoes, pumpkin, or butternut if preferred.
