I made this soup yesterday, but since we stayed for dinner at Faraz and Novairah’s last night, we had it tonight instead. And I was quite glad this evening that I had it in the fridge because Noor had a fever and a cough by the time we got back from Nice so a bowl of this was all she had for dinner.
This soup has what I think of as a “clean” taste since it has no spices or seasoning that would camouflage the flavors of the vegetables.
After I made a spiced sweet potato soup some days ago, I asked Jenny how she makes her version of this soup because I remembered that when we had it at her home once, the soup had a lovely orange color and the taste of the sweet potato stood out distinctly.
This is my variation of her recipe. I’ve added a clove of garlic and skipped the potato that she said she includes with the other vegetables.
Sweet Potato and Carrot Soup
2 sweet potatoes ( about 300 grams) – peeled, washed and diced small
3 large carrots- peeled, washed and diced small
2 small onions, chopped
1 clove of garlic, chopped fine
salt to taste
3 tablespoons of olive oil
Warm the oil in a soup pot and add the chopped onion and garlic. Cook them on low heat for a few minutes, without letting them brown or burn, till the onion begins to look translucent and a little soft. Now add the sweet potatoes and carrots, cover the pot again and cook till the vegetables begin to soften. Half-way through, mix in the salt to speed up the process.
Add water – enough to cover the vegetables plus some more – and continue to cook the vegetables, still covered, till they are completely soft.
Take the pot of the heat and when the contents have cooled a little, blend everything together to a smooth consistency. Thin the soup, if needed (though this soup is nicer if it’s texture is a little thick), with some boiled water.
Beautiful color, packed with good taste – this is one of the nicest soups I know.