Sweet Potato and Carrot Soup
Description
Soup is a very healthy lunch idea and can be made quite quickly. Why not take some to work or school in a flask and eat it with a hunk of crusty bread? This sounds an exotic soup but everything you need is readily available from any supermarket. The lemon might seem an odd ingredient but it really gives the soup a lovely flavour.
Serves
4
Ingredients
- 50g (2 oz) margarine
- 1 large onion, finely chopped
- 450g (1 lb) sweet potatoes, peeled and chopped into small cubes
- 225g (8 oz) carrots, chopped into small cubes
- 1 tsp mixed herbs
- 1 lemon, the zest and juice
- 850ml (1.5 pints) vegetable stock, made with a good vegetable stock cube (eg Kallo, Knorr, Oxo vegetable)
- black pepper
Method
- Melt the margarine and fry the onions until transparent.
- Add the sweet potato and carrots and cook over a low heat for10-15 minutes, stirring occasionally.
- Add the herbs, zest and the juice of half the lemon, stock and black pepper.
- Cover and simmer for 30-40 minutes.
- Puree the soup in a blender or food processor a little at a time until smooth but retaining some of the texture.
- Return to the pan to reheat until piping hot before serving.