Ital Carrot And Sweet Potato Soup
This vibrant Carrot and Sweet Potato soup is a comforting blend of flavors, combining the sweetness of the vegetables with a kick of heat from the chilli and ginger. The addition of creamy coconut and fresh herbs makes this soup a delicious and satisfying meal option perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 litre/1¾ pints fresh carrot
- 2 leeks
- 2 sweet potatoes, peeled, cut into 2cm/¾in pieces
- 1 x 400g/14oz can chickpeas
- 4cm/1½in piece creamed coconut
- 1 Scotch bonnet chilli
- 2cm/¾in piece fresh root ginger
- 1 garlic
- 2 sprigs fresh thyme
- large handful callaloo leaves or spinach
- knob of butter
- freshly ground black pepper
- 4 tsp soured cream
- 1 tbsp chopped fresh coriander
Instructions
- Bring the carrot juice to the boil in a pan.
- Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes.
- Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender.
- Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.)
- Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper.
- To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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