1teaspoon smoked paprika, (do not use sweet paprika)
750gsweet potatoes, peeled and cut into 2-3cm cubes
300gcarrots, peeled and cut into rounds
750mlschicken stock, or vegetable stock
salt and pepper to taste
Prevent your screen from going dark
Instructions
Heat the olive oil in a large pan over medium heat then, add the onion and garlic. Saute for 5 minutes until they start to soften. Add the paprika and stir for 30 seconds.
Add the sweet potatoes and carrots and mix well. Add the chicken stock and bring to a boil, then turn the heat down low and simmer for 10-15 minutes until the vegetables are soft. Cover partially with a lid to prevent splatter.
Once the vegetables are soft, let them cool down, then transfer everything to a blender. You may need to do this in batches depending on your blender size. Blend until smooth. If the soup is too thick, add a little more stock or water.
Transfer the soup back to the pan and heat up. Season with salt and pepper and serve with fresh crusty bread.
Recipe Notes
Storage
Store the soup in an airtight container in the fridge for up to three days. Heat up in a pan on the stove or a microwave.To freeze, let the soup cool, transfer it to a zip-lock bag or airtight container and pop it in the freezer - remember to label it! Thaw the soup at room temperature when ready to consume, then heat it in a pan or microwave.