Sweet potato soup and carrots
It’s such a joy to eat hot soup in the winter, when it’s cold and rainy outside. I love the smell of a soup cooking on the stove and steal a taste every now and then.
A rich and creamy sweet potato soup whose flavor is only enhanced by the carrot and butternut. The first bowl disappears quickly and I always go back for seconds. Life is beautiful when there’s soup nearby.
Makes 4 servings
3 sweet potatoes
1 small butternut squash
2 medium onions
1 Tbsp red / orange lentils
2 cloves of garlic
Pinch of turmeric
Pinch of cinnamon
2 Tbsp chicken bouillon
1. Melt butter and oil in a hot pot. Add the onions and sauté on medium heat for around 15 minutes, stirring occasionally.
2. Slice the vegetables and add to the pot. Sauté for around two minutes. Mix the flour in a cup of water until the flour is completely dissolved and add to the pot along with the rest of the water. Season and cook for 30 minutes.
*3. Add the cream and cook for a few more minutes. Taste and adjust seasoning.
Good to know…
To serve, sprinkle croutons and grated cheese. You can make the soup a day or two in advance. The soup keeps well in the fridge for several days. A tasty and warming soup that’s super easy to make. You can’t do without the flour, and if you don’t have enough onions, make a different soup.
You can substitute 3 Tbsp of oil instead of the butter.