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Easy to prepare and with lots of flavour this sweet potato soup with
carrots and leeks has been submitted by Tashiachick.
For dinner parties simply add a swirl of cream to the soup to make it
look even more impressive. Serve with crusty bread or rolls.
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KEY POINTS
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Preparation Time: |
15 minutes |
Cooking Time: |
30 minutes |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 -6 servings |
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INGREDIENTS
| Ingredient |
How Much |
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Sweet Potatoes |
2 large |
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Boiling stock (2 vegetable stock cubes) |
1 litre / 1.75 pints |
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Chantenay carrots |
250g |
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Red onion |
1 large |
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Leek |
1 medium |
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Chilli flakes |
2 pinches (to taste) |
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Olive oil |
2 tablespoons |
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Garlic clove |
1 large |
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Salt and pepper |
To taste |
WHAT SPECIAL KITCHEN EQUIPMENT?
Large pan
COOK'S NOTES
Chantenay carrots are a specific variety of carrot which are short,
tapered and have a delicious, sweet and distinctive taste. Cook them the
same way as normal carrots. The skin is almost non-existent and many
people do not bother to peel them. Substitute normal carrots if you
can't find them at your supermarket.
PREPARATION
Peel the sweet potatoes and cut into rough cubes.
Roughly chop the carrots.
Top and tail, peel and finely chop the garlic and onions.
Chop off the top green part of the leek then roughly chop. METHOD
| STEP 1 |
Fry the onion and garlic for 5 minutes in
the olive oil. |
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STEP 2 |
Add the leek then fry for 5 more minutes. |
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STEP 3 |
Add some salt and pepper. |
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STEP 4 |
Add the sweet potato and carrots and stir
for 5 minutes. |
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STEP 5 |
Add the stock and bring to the boil. |
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STEP 6 |
Add more seasoning and the chilli flakes to taste. |
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STEP 7 |
Reduce to a simmer for ten minutes. |
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STEP 8 |
When soft, blend to desired consistency. |
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STEP 9 |
Serve in warmed bowls, add cream for a
dinner party. |
Recipe Supplied by: Tashiachick
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