I’ve been having my kitchen decorated so I have been unable to get my cooking on, hence the delay in posting a recipe. At last the decorating is finished and after a couple of days of cleaning up – everything was covered in very fine dust and it gets everywhere, inside of cupboards and the oven! – I was able to get back to cooking and happiness has been restored!
I love sweet potatoes, mashed, roasted or baked I just love them. I had some in my veg basket so decided to make a soup with them and add some ginger to give it a kick and to help warm me up. If you’re not a huge fan of ginger, I’d start by putting in half a tablespoon first and see how that works for you, you can always add more.
-1 Tbsp. rapeseed or olive oil
-1 red onion, roughly chopped
-1 carrot, peeled and roughly chopped
-3 large sweet potatoes, peeled and roughly chopped
-1 L vegetable stock, from a cube or homemade
-1 Tbsp. finely grated ginger (you want it very fine so it’s almost pulpy)
-salt and pepper to taste
How To Make
Heat the oil in a large saucepan and add the onion and carrot. Cook gently over a low/medium heat until the onion is translucent and the carrot has started to soften.
Add the potatoes and stock. Bring to a boil then reduce to a simmer. Cover the pan and simmer for 15 minutes or until the potatoes are cooked.
Blend the soup until smooth.
Add the ginger and season with salt and pepper to taste.
Gently warm through before serving.