Gluten Free Sweet Potato and Carrot Soup
This nourishing soup is packed with beta-carotene (vitamin A) so it contributes to boosting the immune system. It has a smooth consistency, a hint of sweetness, and it's perfect for lunchboxes. Top tip: Cook in bulk and freeze in useable portions, as this soup freezes well.
400 g carrots diced 2 sticks celery diced 4 sweet potatoes peeled and diced 1 large onion peeled and dice 800 ml vegetable / chicken stock ensure gluten free 50 g butter salt and pepper to taste swirl of cream to garnish (optional) Melt 50g butter in a heavy saucepan. When it foams, add the vegetables, and stir until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan with its lid. Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured. Uncover the pan and discard the paper. Pour in 800 ml of chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 8-10 minutes. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Garnish and serve.