Monday, 4 May 2009

Recipe: Spiced Carrot & Sweet Potato Soup

Adapted from the Gordon Ramsay recipe in my previous post...

820g chopped Sweet Potato - 4 medium sized sweet potatoes
150g Red Onions - 2 small onion
3 Cloves Garlic
2 Tbsps/30ml Olive Oil
260g Carrots - 4 medium
3 Cubes/1500ml Stock Cubes, Vegetable, Low Salt, Organic, Made Up, Kallo - I used two cubes and 1000ml water and then added the remaining after the soup was cooked as it was too thick to blend
2 Tsps/10g Salt, Table, Average
4 Tsps/8g Pepper, Black, Freshly Ground, Average
2 Tsps/8g Chilli Powder, Average
3 Tsps/3g Thyme, Dried, Ground
90g Onions, Raw, Average

Chop the carrots and sweet potato into small chunks
Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft.
Add the sweet potato and carrot. Season and cook for another 6-7 minutes until the vegetables start to soften.
Stir in the thyme and the fresh or dried chilli, then pour in 1000ml of the stock.
Stir and bring to the boil. Simmer for 30+ minutes until the carrots and squash are soft and beginning to break down.
The veg will break down a lot but it's best to add more stock and stick it in a blender before eating.

I prepared way too much veg and had two pots of this on the go together

I also felt that the thyme had made the soup go a bit brown and wanted a nice bright orange I thought it was a good idea to add a couple of drops of red food colour, but my had slipped and I poured in loads leaving me with a luminous but yummy soup.... annoyingly when I blended up the pot with no colouring it went a lovely orange colour anyway - so don't add food colouring! Not that most people would...

per portion assuming the above serves 8
Calories (kcal) - 151.3
Carbohydrate (g) - 26.0 (64%)
Protein (g) - 2.4 (6.3%)
Fat (g) - 5.0 (29.7% - mostly olive oil)
Fibre (g) - 4.2
Fruit & Veg - 1.9

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