Sweet Potato Soup

900ml Chcken or Vegetable stock
3 large Sweet Potatoes peeled and cubed
2 large onions, peeled sliced and diced
2 garlic cloves finely sliced
3 leeks, roughly chopped
1 carrot roughly chopped
1tsp cumin
1-2 cups milk (if necessary to thin once blended)
Salt and pepper to taste

Dump the onions and enough chicken stock to cover them in a large saucepan. Cover, bring to the boil, and simmer briskly until the onion is translucent and has begun to ‘fry’ in the stock. Add the cumin & garlic to the pan and cook, stirring constantly, until they’re fragrant and have begun to change colour.

Add the sweet potato, leek & carrots to the pan and stir well to combine. Pour over enough stock to cover the vegetables, cover and bring to the boil.

Simmer for about 30 minutes until the potatoes are tender. Cool for about 5 minutes before liquidising to your desired consistency.
If the soup is too thick, then thin down with some more stock, plain water, milk. For the vegetarian option use veg stock.


Number of Servings: 6

Recipe submitted by SparkPeople user SALLYOHYEAH.