Sweet potatoes are bright orange thanks to their high levels of beta-carotene – making them a great source of vitamin A. They are also a very good source of vitamin C, manganese, copper, pantothenic acid and various B vitamins, so the combination of sweet potatoes with spices, fruit and veg in this wintery soup makes it just the thing to give your body a boost, helping your immune system to fight off illness and feel its best.
Ingredients (serves 2)
4tbsp coconut oil
1 white onion
5 carrots
2 sweet potatoes (peeled)
1 apple (core removed)
2 parsnips
Small chunk of ginger (peeled and chopped)
500ml liquid vegetable stock
1/2tsp dried turmeric
1/2tsp ground cumin
1/2tsp ground coriander
Sprinkling of cumin seeds
Method
Heat coconut oil in a large pan over medium heat.
Add the onion, chopped carrots, sweet potatoes, apple, parsnips, ginger and salt and pepper to the pan and cook on a low heat for 10 – 15 minutes.
Once the ingredients are slightly softened, add the liquid stock and dried spices and continue to cook for another 15 – 25 minutes on a medium heat until the veg is softened through.
Remove the pan from the heat. Carefully, pour the soup into a high-powered blender or food processor and blitz.
Return to the pan and season with salt and pepper Garnish with cumin seeds and serve.
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