It's winter, it's cold, wet and we are craving sun. What better way to warm us up than a bowl of fiery orange goodnes that's packed full of nutrients. Carrot and Sweet Potato makes a great combination when it comes to soup. The carrot cuts through the sweetness to make it more palatable, add a touch of chilli flakes and you have a winning combination with just a hint of spice. This simple soup will be a family favourite in no time, I'm sure. You can adapt it to suit you and your families tastes by adding more vegetables, less chilli or garlic etc. The choice is yours. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Peel and Chop the Onion
Peel and chop the Sweet Potatoes.
Chop the Carrots.
Chop the Celery including the leaves.
Switch the Slow Cooker on to the High setting. Add the Butter and Onion and let them sweat for 3-4mns whilst your rinsing the remaining vegetables.
Add the Celery, Carrots & Sweet Potato.
Mix through
Crumble over the stock cubes.
Add the garlic, ginger,herbs,chilli and the water.
Cook on high for 4hrs or until the vegetables are soft..
Use a stick blender to blend until smooth.
Add a little more stock until you get the consistency you prefer.
Taste and adjust the seasoning if needed.
Too sweet? Add some salt or pepper. Too spicy? Add some cream, milk or sugar to calm it down.
Divide between bowls.
Add a swirl of cream and a sprinkle of chilli flakes.
Serve hot with crusty bread on the side
Easy Swaps:-
White Onion for red
Celery for Leek.
Sweet Potato for Butternut squash.
Chilli flakes for Paprika.
Cream for milk.
Tip:-
Always add less water or stock to the Slow Cooker than you think you need as it will generate its own as it cooks. You can always add more once cooked.
Tip:- the longer cooking times will mean any spices or herbs you add will become milder the longer they cook, so don't be scared to add a little more towards the end of the cooking process
Servings 4