I love soups. And winter is the best time to cook & eat lots of them.
This one is a winner: quick to make, nutritious and full of flavour.
– 30g butter
– 450g chopped onions
– 450g peeled & cubed sweet potatoes
– 450g peeled & cubed carrots
– 1 tbsp ground cumin
– 1 litre of veggie stock
– 120ml cream
– Salt & pepper
– Crushed pepper flakes
Heat butter in a large pot, add onions and sauté for 2-3 min.
Add sweet potatoes & carrots and cook for around 2 min.
Add ground cumin, stir well and cook for another 2 min.
Add veggie stock, stir & bring to a simmer and simmer for around 30 min until the sweet potato is tender.
Blend until smooth (blender/food processor/stick blender).
Add cream, stir well and season with salt & pepper.
Ladle into bowls, add a sprinkling of crushed pepper flakes and enjoy.
*Recipe from “Soup for Syria : Recipes to Celebrate Our Shared Humanity” by Barbara Abdeni Massaad
Love soups? Also check this one out: Quick chickpea, kale & chorizo soup