carrot, sweet potato and cumin soup

This is another recipe I got from the net about 10 years ago now, that I’ve translated back into ‘real’ food. The earthy flavour of the cumin balances the sweetness of the carrot and sweet potato, although I always think a little cumin goes a long way. Despite this, cumin is probably the spice that we go through the most of. This recipe is a little different, while still being quite cheap.

This is nice garnished with carrot chips. Just run a potato peeler down a carrot and fry the strips in hot oil until crisp.

Method

1. Sauté onions and cumin in oil over medium heat until onions are soft and translucent.
2. Add sweet potato and carrot and cook for 10 minutes, stirring occasionally.
3. Add the wine and the stock and bring to the boil. Simmer covered for 15 minutes or until the vegetables are tender.
4. Add the coconut milk. Puree until smooth, season to taste and serve.

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Have you read these posts?

1. Potato and Leek Soup
2. cauliflower soup
3. Hearty Winter Soup
4. sausage, cannellini bean and vegetable stew
5. cheesy potato topped chicken