This is a rich, hearty soup that’s perfect for winter.
Living in the Caribbean we don’t get much of a cold season but the nights have definitely started to draw in and there’s something about cooking while the streetlights blink on outside that makes me gravitate towards soups, stews and generally anything warm that requires minimal chewing.
There are sweet potatoes, and tomatoes in this mix alongside the carrot, making it not only mega-healthy but also beautifully sweet.
Hubby’s on board with the fiber and high vit A/C content of sweet potatoes but not so much with the taste so I make it my challenge to sneak ’em into dishes where they’ll camouflage into the background.
In the right circumstances the humble sweet potato can be one wily vegetable.
Carrot and Cumin Soup (serves two hungry people or three not quite so ravenous)
- 3 large carrots – peeled and roughly sliced
- 2 stalks of celery, chopped
- 2 cups diced sweet potato or about half a large potato
- half a large, white onion
- 1 clove of garlic
- a handful of fresh, chopped parsley
- 8 small cherry tomatoes, diced
- 2 cups vegetable (or chicken) low-salt broth
- 1 tbsp olive oil
- 1 tbsp cumin
- Heat the olive oil in a large saucepan
- Crush in the garlic clove and add the onion. Lightly fry for 2-3 minutes til the onions are translucent
- Add the tomatoes, stir and let fry for another minute. Season with a smattering of black pepper and salt
- Add the stock, celery, carrots, sweet potato and parsley
- Bring to the boil then leave to simmer, covered, for 35 minutes
- Remove from heat and add the mix to a blender
- Whizz until chunky*
- Return to pan and stir in the cumin
- Serve (with delicious chunky, grainy bread if you have it)
*you don’t want it completely smooth, more like lumpy. Think vomit consistency – you’re welcome!