Mmmm there’s nothing quite like a hearty, warming veggie soup! I’ve been doing quite a lot of travel recently and it’s starting to take a toll on my body. One of my favourite ways to recover is to spend an evening curled up with a soup like this and relax. I always sleep well afterwards, and it’s rather filling, but easy on the stomach.
Ginger is not only great for its warmth and beautiful flavour, but it also has healing properties, and aids with digestion. Home made soups are so quick and easy to make, and you don’t need to add any unnecessary ingredients or preservatives. You might be surprised to know that a lot of store bought soups can actually contain sugar! No need with this soup, as both carrots and sweet potatoes are beautifully sweet when roasted, and contain their own natural sugars.
- 250g carrots
- 550g sweet potato
- 1 cup of coconut cream
- 3 cups of vegetable stock
- 3cm ginger
- olive oil
- ½ teaspoon of cumin
- sea salt to taste
- Peel the sweet potato and chop into bite sized pieces.
- Cut the carrots to a similar size (I didn't peel mine, but you can if you wish).
- Roast the potatoes and carrot (drizzled in olive oil) on a baking dish for 45 minutes, at 180 degrees celsius. Once the vegetables are done, leave them to cool.
- Peel and grate the ginger, then add to a blender along with the cooled vegetables, coconut cream, stock & cumin.
- Add salt to taste, reheat in a pan and serve.