Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!
We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.
As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!
One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.
This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.
3 medium sweet potatoes, chopped
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1 tbsp ginger, peeled and grated
1 tbsp thyme
2 tbsp olive oil
5 cups of water
Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.
With a wooden spoon, stir to mix the ingredients.
Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.
Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.
Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.