Carrot Sweet Potato Soup

Ingredients

• 1 tbsp olive oil
• 1 onion ((finely chopped))
• 2 garlic cloves ((crushed))
• 1 kg sweet potatoes ((approx 2 large) peeled and chopped)
• 3 carrots ((medium sized), grated)
• 2 tsp ground cumin
• 1.5 litres vegetable stock
• salt and pepper
• thyme leaves ((to garnish, optional))

Instructions

1. 1

   Heat the olive oil in a large saucepan over a medium heat, then add the onion and garlic and cook for 4 minutes until soft, stirring often.

2. 2

   Add the carrots and sweet potatoes, then cook for 3 minutes, stirring often.

3. 3

   Stir in the ground cumin and cook for a further minute.

4. 4

   Pour in the hot vegetable stock and increase the heat to high. Cook until the soup bubbles, then reduce the heat to low and cook, uncovered, for 30 minutes.

5. 5

   Blend the soup with a hand held emersion blender until smooth, or else carefully transfer to a blender to whiz. Season with salt and pepper.