Sweet potato, carrot, coriander and ginger soup
It’s been a while since I’ve made a homemade soup, yet due to the recent rapid temperature drop, perpetual drizzle and totally unwanted wind, I’ve found myself wanting to be at home more, layered up and in the kitchen – gorging on delicious wholesome winter treats. (And scolded for munching mince pies before December!)
Following our beautiful group-effort Sunday roast where we’d over stocked on allotment style vegetables, I decided to use up the leftovers and make a sweet potato, carrot, ginger and coriander soup.
Measurements will vary but I went with:
2 tablespoons of olive oil
1 onion – chopped
(had to swop sides of the kitchen to chop next veg as my eyes would not stop streaming)
2 tablespoons of finely chopped ginger
2 big fat carrots – peeled and chopped
1 porker of a sweet potato – peeled and chopped
750ml of vegetable stock
1 tablespoon of hand-shredded fresh coriander
Sea salt and black pepper
Chilli flakes
2 garlic cloves – finely diced (watch your fingers)
Fresh coriander for serving
As a bit of an over-organiser, I like to prepare all my veg first and then do the recipe step by step. I take great satisfaction in seeing all my prepped veg in piles. Ready steady cook style. The same with my clothes pre-holiday packing. Or my documents in work. Love a good pile. Don’t even get me started on lists.
Here they are to the right, all ready to go.
Then in the biggest pan you have; add the olive oil and onions and cook on a large flame/ heat until the onions are floppy and bronzed.
Throw in the ginger and stir for half a minute or so.
Roll in the sweet potato and carrots, then mix well for a minute or two with a big wooden spoon.
Pour in your stock, slowly, and bring the liquid to a boil. Then lower the heat and add the shredded coriander. Season with a quick shake of sea salt and black pepper, then sprinkle with chilli flakes and swirl (avoid too many flakes as these will overpower all the other lovely flavours).
Simmer your vegetables in the stock until tender (twenty minutes or so) and then turn off the heat and allow to cool a little.
Whiz through your ingredients with a hand-blender until it resembles a smooth sloppy mush and stir in your garlic.
Return to the hob, and heat ready to serve.
Garnish with fresh coriander leaves and a fine sprinkle of flakes for presentation.
Absolutely delicious. A firery kick, with thai elements of flavour even though a traditional British dish. Easy peasy.
Serves about 4.
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