Monday, 10 February 2014

Sweet potato and carrot soup

Yum, yum, yum! I love this soup! I love soup in general, but mmm. And a bonus - it's toddler approved! The kiddo ate about half of my portion and some out of his own bowl. I guess my bowl is prettier. 






Total cook time

25 minutes (including prep!)



Kitchen tools you'll need: 


Pot, knife, whisk, immersion blender (or normal blender, or potato masher)


Ingredients: 

1. One small onion
2. Two - three carrots
3. One medium sweet potato
4. 1/8 teaspoon ginger
5. Pinch nutmeg
6. 1 teaspoon smoked paprika
7. Salt and pepper (lots of pepper for us)
8. Yogurt (optional) 





This quantity of ingredients makes enough for two adults and one toddler. My husband doesn't really like sweet potatoes,  so I froze the extra. 

Instructions

1. Peel and wash sweet potato and carrots
2. Peel onion 
3. Put all the veggies in the pot, cover with water, add some salt, and bring to a boil
4. Simmer until the veggies are soft
5. When the veggies are soft, drain some of the water, depending on how thick you want it to be. You can leave all of it for a thin consistency.




 I drained about half, but needed to add a bit still in order to get this consistency. I like the soup a bit thicker.

6. Get out your blending tool, and blend away. Use a whisk or spatula to mix the soup and make sure to scoop the sides. 



The result! Yum! I served it with a small dollop of Greek yogurt, and some more pepper. 


You could also make this a lovely paleo meal by adding a shredded chicken breast into the soup before blending. Vegan? Skip the yogurt!

And my kiddo loved this combination when he was about six months old. However, I would steam the veggies, and drain all of the water. I would add some water that was boiled in a tea kettle. 


Enjoy! 

Thanks for stopping by! 
Yuliya