Serves 4
I still remember Jane bringing me a big pot of this soup, just after I got home from my surgery and incidentally, this is one of the first recipes I ever posted. These powerhouse vegetables cooked together make this soup totally tasty and extremely nutritious. It’s full of Vitamin A, easily digestible and oh, so healthy! I like my soup nice and thick, but if you like a runnier consistency or want to stretch the servings, use the maximum amount of water/vegetable stock! And best of all, now there’s a Thermomix version too!
Ingredients – Traditional
2 tablespoons olive oil
1 onion, finely chopped
1 thumb size piece of ginger, grated
1 large sweet potato (500g), peeled and diced
3 large carrots, roughly chopped
750ml – 1 litre vegetable stock
Salt and pepper to taste
How to – Traditional
- In a large soup pot, sauté onion in oil, until softened. Add sweet potato, carrots and ginger and stir for 2 minutes.
- Add stock and bring to the boil. Reduce heat and allow to soup to simmer for 45 minutes.
- Add salt and pepper. Remove from heat and allow soup to cool a little before processing in a blender or food processor until smooth.
Ingredients – Thermomix
20g olive oil
1 onion, quartered
1 thumb size piece of ginger, sliced
1 large sweet potato (500g), peeled and roughly chopped
3 large carrots, roughly chopped
1 tablespoon TM vegetable stock concentrate
500ml – 750g water
Salt and pepper to taste
How to – Thermomix
- Add onion and ginger to TM bowl. Chop for 3 seconds on speed 5.
- Add oil and saute for 3 minutes at 100 degrees on speed 1.
- Add sweet potato and carrot and chop for 10 seconds on speed 7.
- Add water and vegetable stock and cook for 20 minutes at 100 degrees on speed 1.
- Blend for 15-20 seconds by slowly going from speed 1 to speed 9.
