I made this impromptu soup today and it was so lovely; thick, creamy, rich, full of vegies yet surprisingly low in calories.
Recipe for carrot & sweet potato soup:
1 x 20ml tblspn olive oil
1 x 20ml tblspn unsalted butter
1 tspn curry powder
1 medium brown onion, chopped
2 cloves garlic, crushed
300g orange sweet potato, peeled & chopped
680g orange carrots, peeled & sliced
2 cups hot, low sodium chicken stock (I used a vegetarian brand)
Freshly ground sea salt & black pepper
Greek yoghurt, to serve
Add oil and butter to a large, heavy based saucepan along with curry powder, onion & garlic. Heat over medium hotplate, stirring occasionally, until fragrant and onion is transparent.
Add in vegetables, tossing around a bit then the hot chicken stock. Bring to a high simmer then reduce heat to gentle simmer. Season to taste then simmer for around 20 minutes, or until vegetables have softened.
Allow to cool a bit then use a stick blender to blend until smooth and creamy. Serve with dollops of yoghurt and freshly ground pepper.