Sweet Potato and Carrot Soup

Recipe from Shuna Herscovitz 

A brilliant, fresh orange beauty soup. Full of flavour, spices and nutrition. 

Peel and roughly chop:

• 3 large carrots
• 1 very large sweet potato
• Remove the skin and roughly chop 4 ripe tomatoes

Heat in a saucepan:

• 2 Tbsp butter or oil

Add:

• Quarter tsp hingh
• Quarter tsp nutmeg
• 2 fronds curry leaf (20-30 leaves)
• 1 generous Tbsp grated ginger root
• 1 tsp paprika
• Half tsp cayenne (less if you don’t like it too hot)

Don’t let the spices burn.  

Quickly add:

• All the chopped vegetables
• 1 very heaped tsp demerara sugar (brown cooking sugar/coconut sugar) 
• 1 tsp salt (good quality rock salt) 
• 1 Tbsp tomato puree
• Mix everything together well, place the lid on the pan and allow the vegetable to simmer for about 10 minutes.

Add and bring to the boil:

• 6-8 cups water or vegetable stock (depending on how thick you’d like the soup)
• Turn the heat down and let the vegetables cook until tender.
• Remove the curry leaves.  
• Blend the soup until smooth and serve garnished with fresh coriander.