A hug in a mug
I love autumn for its richness and abundance of colours, with so many delicious fruits and vegetables in season. This sweet potato and carrot soup, spiced with ginger and chilli, is the perfect comfort food for a cool, rainy evening, brightening your table and warming your soul.
It is not only comforting but also nourishing: sweet potatoes are rich in beta-carotene, carrots provide plenty of vitamin A, and ginger adds natural anti-inflammatory properties. Together, they make a wonderful combination to support overall well-being, especially during perimenopause, when the body benefits from extra nutrients to help balance energy and support immune health.
For an extra boost, sprinkle a handful of mixed seeds on top before serving. They add crunch, protein, and healthy fats, making this soup even more satisfying and hormone-friendly.
Serves: 4
Ingredients
- ½ white onion, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 3 sweet potatoes, peeled and cut into 1 cm chunks
- 2 cm piece of fresh ginger, roughly chopped
- 1/2 red chilli, chopped (deseeded if you prefer less heat)
- 2 cloves garlic, chopped
- 1 tsp paprika
- 750 ml vegetable stock (or enough to cover the vegetables)
- 150 ml single cream
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Heat a drizzle of olive oil in a large saucepan over medium heat.
- Add the onion and carrots, and cook for about 5 minutes until they begin to soften.
- Stir in the ginger, chilli, and garlic. Cook for another 5 minutes, stirring occasionally.
- Sprinkle in the paprika, add the sweet potatoes, and mix well to coat the vegetables.
- Pour in the vegetable stock until the vegetables are just covered. Bring to the boil, then reduce the heat and simmer until the carrots and sweet potatoes are tender (about 20 minutes).
- Remove the pan from the heat and use a hand-held blender to blend the soup until smooth.
- Return to a gentle heat, stir in the single cream, and season with salt and pepper to taste.
- Warm through for 2–3 minutes, then turn off the heat.
If you enjoyed this recipe, you might also like my Roasted Red Pepper & Tomato Soup — another nourishing bowl full of flavour.
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