We are nearly in May and the weather has taken a dive. I was going to take Archie to Regents Park this morning if it wasn’t for the cold winds and my ongoing dry and tickly cough.
Back on the hot soups and tonight, we had this carrot and sweet potato number, along with a lemon and parsley topping. This is a fully vegetarian recipe and perfect for making a bigger batch and freeze into portions. The topping can be used as a dressing for roasts.
3-4 medium carrots
1 large sweet potato
1 onion (I used half a large onion)
2 garlic cloves
1 tablespoon mild Madras curry powder
Half a vegetable stock cube
1-1.3 litres water
Extra virgin olive oil
Pinch of salt
A large bunch parsley stalks
Juice of a lemon
Salt and pepper
Extra virgin olive oil
Instructions:
– Scrub the carrots clean and finely dice them.
– Finely dice the onion, and separately finely chop the peeled garlic cloves.
– Peel the sweet potato and cut into small cubes.
– Saute the onion and carrot with a couple of tablespoons of extra olive oil and a pinch of salt in a medium saucepan on medium heat for a couple of minutes. Reduce the heat to low and cover with a lid for about 15–20 minutes, to sweat the vegetables till soft without browning them. This process will bring out all the sweetness from the onion and carrot and give you a flavoursome end result.
– After the vegetables have been softened, stir in the chopped garlic and curry powder, cook for 30 seconds before adding the sweet potatoes. Stir everything well to mix through, then top with a litre of water and half a vegetable stock cube. The water should be just enough to cover the vegetables. Cover and bring to the boil. After that reduce the heat to simmer for 10-15 minutes to allow the sweet potatoes to cook through. It is ready when it will break without any resistance by pressing it with the back of the wooden spoon. Taste and adjust seasoning. Remove the pan from the heat and blend it using an immersion “stick” blender to a smooth consistency. Add a little hot water to loosen if it is too thick. Keep warm.
– Make the topping. Blend the rough chopped parsley stalks, juice of a lemon, extra virgin olive oil, salt, add a tablespoon of water to loosen if necessary. The consistency is like a pesto.
– Serve the soup in warm bowls and top with a spoonful of the zingy dressing.
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