Sweet Potato, Carrot & Pumpkin Soup
With such an abundance of root vegetables available in winter there is no excuse for not making a big steaming pot of hearty soup. This time I chose predominantly sweet potatoes and carrots and threw in some pumpkin to thicken it. The best addition however was a tin of drained cannellini beans.
This gave the soup more texture and when blended it was beautifully smooth and silky and a good way to sneak some beans into everyone’s diet. I also makes the soup go further. This recipe freezes well and we even use it as a sauce over freshly cooked filled pasta like tortellini or ravioli.
2 tablespoons olive oil
1 clove garlic grated
2 tablespoons cumin powder
2 sweet potatoes
4 large carrots
½ butternut pumpkin
1 large onion sliced
2 litres of chicken stock
1 400g tin cannellini beans drained
Salt & pepper to taste
Spring onions finely chopped for garnish
Heat the olive oil in a large soup pot
Gently sauté the onions and garlic
In the meantime peel and chop all the root vegetables into chunks of about the same size
Add to the soup pot with the cumin powder and toss to coat the vegetables
Pour in the chicken stock and bring to the boil
Season to taste and simmer until vegetables are soft – about 1 hour
Add in the cannellini beans and blend with a stick blender to puree the soup
Check the seasoning again – if too thick add some more water and bring back gently to the boil
Serve piping hot garnished with spring onions and a few drops of your favourite Tabasco or hot sauce.
Bon Appetit! 🙂