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sweet potato, carrot and ginger soup

Sweet Potato, Carrot and Ginger Soup

Harvest Kitchen
The flavours in this soup are perfect together.  It ends up such a thick and nourishing meal, served with crunchy thick garlic toast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Light Meals, lunch, Main Course
Cuisine Australian
Servings 6 Serves

Ingredients
  

  • 800 g sweet potato – peeled diced into 3cm pieces
  • 2 large carrots – 1cm slices
  • 2 small brown onions – diced
  • 2 teaspoon ground ginger
  • 2 teaspoon ground tumeric
  • ½ cup dried red lentils
  • 4 cups vegetable stock GF brand
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper

Instructions
 

  • Put all the ingredients into a large saucepan or heavy based soup pot.
  • Bring up to a low simmer, pop the lid on and cook for 35 minutes.
  • When cooked, allow to cool and then blend with a stick mixer until smooth.  You might need to add a bit more water at this stage, depending on how thick the lentils have made it!  Serve with crumbled feta or goat’s cheese and some chopped fresh herbs.
    sweet potato soup
Keyword cheap, easy, gluten free, healthy, lunch, simple, slow cook, vegetables
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