It's one of my favourites as it's extremely filling, has a great texture and is full of flavour. I tend to find potato based soups, like leek and potato tend to be quite bland which is the opposite with this recipe. If you fancy another layer of flavour roast some red peppers, take the skins off and add them in.
Ingredients
1.5kg Sweet potatoes
3 Large white onions
4 Large carrots
2tbsp White wine vinegar
1/2tsp Smoked Paprika
1.75L Chicken or vegetable stock
Salt & Pepper
Method
Peel and roughly chop all the vegetables
On a medium to low heat sweat off the onions with a touch of salt and pepper- cook them with the lid on and don't caramelise them. Cook until translucent.
Add the vinegar and carrots and cook for a further 2 minutes.
Add the sweet potato and stock and increase the heat. Bring the stock to the boil and then reduce to a simmer.
Cook until all the veg is soft and blitz with a stick blender or in a food processor.
Return the pan to a low heat and adjust the seasoning to taste.
Serve it with crusty bread and if you're feeling fancy a swirl of cream!
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