So I’m back to blogging after taking the longest break ever. I’m not going to bore you with my excuses and reasons but here we are with another new recipe.
I love making soups because they are like hugs but in liquid form especially in bad weather and during trying times like the one we are all going through right now. I have a couple of soup recipes you can have a look at but for now let’s get to cooking my creamy sweet potato and carrot recipe that is vegan and vegetarian friendly:
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 3 people
Ingredients:
– 3 medium size sweet potatoes
– 2 large carrots (sliced)
– 1 large red onion (chopped)
– 1 sprig fresh rosemary
– 4 cloves of garlic (crushed)
– 1 tablespoon cinnamon
– 1 teaspoon cayenne
– 1 tablespoon turmeric powder
– salt to taste
Procedure:
1. Peel and clean your sweet potatoes. Chop them into equal sizes to ensure that they cook through at the same time.
2. Heat up vegetable oil in a shallow pan and sauté your onions, carrots and spices on medium high heat for 2-3 minutes.
3. Next add your crushed garlic into the pan and cook for two minutes.
4. Go in with your sweet potatoes and stir everything together. Add one and a half cup of water. Add in your rosemary and salt and cover for thirty minutes on low heat.
(Remember, we want our soup creamy without using any cream or cheese so the amount of water should be minimal. You could add more water if you prefer a watery consistency)
5. Once the thirty minutes are over or if a knife easily pierces the sweet potatoes, turn off the heat and set the soup aside to cool completely before blending.
6. Next up, pour your soup in a blender and blend until smooth. The blending time will depend on the type of blender you are using.
7. Once blended and smooth, return the soup on the heat to warm it up. Serve your soup and enjoy! Remember, you are not alone, stay safe and stay sane. Love, C&C.
Related posts:
2. Tomato soup