Sweet Potato & Carrot Soup
Ingredients
3 cups of McCain Sweet Potato Chunks
2 cups of McCain Diced Carrots
4 tablespoons of coconut oil
1 medium red onion chopped
1 teaspoon of crushed garlic
1 sachet of concentrated liquid vegetable stock
4 cups of hot water
1 sprig of fresh rosemary
1 teaspoon of thyme
1 teaspoon of salt
1 teaspoon of paprika
½ teaspoon of black pepper
1 teaspoon of turmeric
1 teaspoon of coriander spice
½ teaspoon of ginger spice
165ml of coconut cream
Servings
4
Products we used
Directions
Prep Time: 10 - 15 minutes
Total Time: 10 - 15 minutes
- Melt the coconut oil in a pot on medium to high heat and add the onions.
- Sauté the onions until soft.
- Add the garlic and stir.
- Add the concentrated liquid vegetable stock to 1 cup of hot water and stir. Add this to the pot.
- Add the sweet potato and carrots to the pot.
- Add the leaves of the rosemary, thyme, salt, paprika, black pepper, turmeric, coriander, spice and ginger spice to the pot and stir.
- Cook until the carrots and sweet potato are soft.
- Once the sweet potato and carrots are soft switch the stove off and allow the soup to cool.
- Once the soup has been cooled, use and immersion stick to blend the soup until smooth.
- Then add the coconut cream and stir. Soup is ready to serve.
Recipe & Photo Credit: @sugarybakedgoodness
#Sweet Potato #Diced Carrots #soup #coconut