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
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.
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.