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2 sweet potatoes, peeled
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2 large carrots, peeled or washed
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1 leek
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2 stalks celery
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2 cloves garlic, peeled
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1 tbsp olive oil
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1 tsp ground cumin
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1 tsp dried chilli flakes
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600 ml vegetable stock
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flaked sea salt
-
freshly ground black pepper
-
pinch of cumin seeds
-
pinch of dried chilli flakes
-
drizzle of extra virgin olive oil
Spiced Sweet Potato and Carrot Soup
This recipe is so easy to make as everything just cooks together at the same time and blended to a smooth soup when cooked. I make mine in my Magimix Cook Expert, which is fantastic as it will bot cook and blend all in one programme...super easy and extremely low maintenance. Of course, you can also make this in a saucepan on the hob and then blended with a stick blender or liquidiser.
Using a Magimix Cook Expert:
- Roughly chop the sweet potato, carrot, leek, celery and garlic. Put in the metal bowl along with the oil, cumin, chilli flakes and stock.
- Cover with the lid and run on CREAMED SOUP.
- At the end of the programme, taste and pepper.
- Serve in bowls and sprinkle with some cumin seeds, chilli flakes, a twist of pepper and a drizzle of extra virgin olive oil.
Using the hob:
- Roughly chop the sweet potato, carrot, leek, celery and garlic. Put in a saucepan with the oil, cumin, chilli flakes and stock.
- Bring to the simmer. Cover with a lid and cook for about 30 minutes (or until the vegetables are tender).
- When cooked, blend to a puree with a stick blender, or cool slightly and transfer to a liquidiser or food processor before blending. Taste and season with salt and pepper.
- Serve in bowls and sprinkle with some cumin seeds, chilli flakes, a twist of pepper and a drizzle of extra virgin olive oil.
Spiced Sweet Potato and Carrot Soup
This recipe is so easy to make as everything just cooks together at the same time and blended to a smooth soup when cooked. I make mine in my Magimix Cook Expert, which is fantastic as it will bot cook and blend all in one programme...super easy and extremely low maintenance. Of course, you can also make this in a saucepan on the hob and then blended with a stick blender or liquidiser.
-
2 sweet potatoes, peeled
-
2 large carrots, peeled or washed
-
1 leek
-
2 stalks celery
-
2 cloves garlic, peeled
-
1 tbsp olive oil
-
1 tsp ground cumin
-
1 tsp dried chilli flakes
-
600 ml vegetable stock
-
flaked sea salt
-
freshly ground black pepper
-
pinch of cumin seeds
-
pinch of dried chilli flakes
-
drizzle of extra virgin olive oil
Using a Magimix Cook Expert:
- Roughly chop the sweet potato, carrot, leek, celery and garlic. Put in the metal bowl along with the oil, cumin, chilli flakes and stock.
- Cover with the lid and run on CREAMED SOUP.
- At the end of the programme, taste and pepper.
- Serve in bowls and sprinkle with some cumin seeds, chilli flakes, a twist of pepper and a drizzle of extra virgin olive oil.
Using the hob:
- Roughly chop the sweet potato, carrot, leek, celery and garlic. Put in a saucepan with the oil, cumin, chilli flakes and stock.
- Bring to the simmer. Cover with a lid and cook for about 30 minutes (or until the vegetables are tender).
- When cooked, blend to a puree with a stick blender, or cool slightly and transfer to a liquidiser or food processor before blending. Taste and season with salt and pepper.
- Serve in bowls and sprinkle with some cumin seeds, chilli flakes, a twist of pepper and a drizzle of extra virgin olive oil.