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 Sweet Potato Soup Recipe

Easy to prepare and with lots of flavour this sweet potato soup with carrots and leeks has been submitted by Tashiachick.

For dinner parties simply add a swirl of cream to the soup to make it look even more impressive. Serve with crusty bread or rolls.
 

KEY POINTS

 Preparation Time:  15 minutes  Cooking Time: 30 minutes
 How Difficult  Easy  Freeze?  Yes
 Servings

 4 -6 servings


INGREDIENTS
 
 Ingredient

How Much

Sweet Potatoes 2 large
Boiling stock (2 vegetable stock cubes) 1 litre / 1.75 pints
Chantenay carrots 250g
Red onion 1 large
Leek 1 medium
Chilli flakes 2 pinches (to taste)
Olive oil 2 tablespoons
Garlic clove 1 large
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Large pan

COOK'S NOTES
Chantenay carrots
are a specific variety of carrot which are short, tapered and have a delicious, sweet and distinctive taste. Cook them the same way as normal carrots. The skin is almost non-existent and many people do not bother to peel them. Substitute normal carrots if you can't find them at your supermarket.

PREPARATION
Peel the sweet potatoes and cut into rough cubes.
Roughly chop the carrots.
Top and tail, peel and finely chop the garlic and onions.
Chop off the top green part of the leek then roughly chop.

METHOD
 
STEP 1

Fry the onion and garlic for 5 minutes in the olive oil.

 

STEP 2

Add the leek then fry for 5 more minutes.


 
STEP 3 Add some salt and pepper.

 

STEP 4

Add the sweet potato and carrots and stir for 5 minutes.

 

STEP 5 Add the stock and bring to the boil.

 
STEP 6 Add more seasoning and the chilli flakes to taste.

 

STEP 7

Reduce to a simmer for ten minutes.
 

STEP 8 When soft, blend to desired consistency.

 

STEP 9

Serve in warmed bowls, add cream for a dinner party.

Recipe Supplied by: Tashiachick

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