Vegan Sweet Potato And Carrot Soup
Mzansi has been experiencing temperatures below zero this past week. And often when it’s cold I want to nibble on everything including the cat at lunchtime.
This soup is the perfect carby combination and of course, I added some ginger, cinnamon m and a little bit of cayenne to the pot. Ginger, cayenne and cinnamon all have anti-inflammatory properties and are good for the immune system. My nose tends to run a lot when the air is cold and seemingly thin, but one bowl of this makes my body feel fed and strong.
Did you know: Sweet potatoes is a great source of fiber, vitamins and minerals. It’s high in carbohydrates (good for endurance) and rich in antioxidants that protect your body from free radicals.
Ingredients
1/2 onion diced
2 sprigs of Rosemary
1 stick of cinnamon
1 tsp cayenne powder (omit if you don’t want a spicy soup)
1 large sweet potato (peeled and sliced)
2 carrots (peeled and sliced)
1 tsp ginger grated
Method
In a medium pot, on medium heat, fry onions in the oil with rosemary and cinnamon.
Add ginger and fry for 1 minute before adding cayenne, carrots and sweet potato.
Saute the vegetables until there’s a little color on them.
Add boiling water to the pot until it covers the vegetables.
Add salt to taste and reduce the heat.
Simmer for 20-25 minutes and remove the thyme sprigs and cinnamon.
Let the soup cool before blitzing in a blender.
