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Saturday, 14 May 2016

Spicy Roast Sweet Potato and Carrot Soup

I had some sweet potatoes and carrots that had been languishing on the vegetable shelf and needed using up.  The weather was grim, despite it being Spring, so soup was required as a warming lunch.  This soup is synfree if you are following Slimming World.  It was delicious, my 16yo and toddler enjoyed it too.

Spicy Roast Sweet Potato and Carrot Soup 

500g sweet potatoes, peeled and cut into batons
500g carrots, peeled and cut into batons
2 large onions, peeled and roughly diced
2 cloves garlic, peeled and finely diced
1 Tblsp curry powder, use mild or hot
1 litre vegetable stock
400g tin chickpeas, drained

Put the sweet potato and carrot batons on to a lined oven tray and spray with a little oil to coat.  Roast at 220C/200C fan/ gas 7 for about 20 minutes until cooked though and tender.

In a saucepan over a moderate heat, spray a little oil and cool the onions until softened but not coloured.  Add the garlic and curry powder, cook for a couple of minutes or until the curry powder is fragrant.  Add the vegetable stock, chickpeas and cooked carrot and sweet potato.  Simmer for about 10 minutes then take off the heat, cool slightly, and blend until smooth.  Serve in bowls with a bread roll or naan bread on the side for a tasty lunch.


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