2 bowls of carrot and sweet potato soup garnished with micro herbs and served in coconut bowls

Carrot and Sweet Potato Soup

A winter necessity. This week is set to be one of the coldest weeks Sydney has ever seen, so we are getting prepared with a big batch of this warming and flavoursome Carrot and Sweet Potato Soup.

We recommend buying organic produce wherever possible. A fantastic service we have recently discovered is Community Organics. It is a fruit and veg delivery service in Sydney’s Eastern Suburbs, showcasing fresh, local, seasonal and organic produce. We love the surprise factor of waiting to see what we get in our box each week, which inspires our meal prep for the week ahead. The quality of the produce is just amazing.

Fresh fruit and veg in basket

Why is organic so important?

Buying organic is the only way we can know our food is not genetically modified, contains optimum nutrient levels and is not contaminated with harmful chemicals. These chemicals include antibiotics and endocrine disrupting herbicides and pesticides. We have more detailed information about why it is so important, and which foods are most important to buy organic in our ebook, Healthy Habits.

Ingredients

1 tbsp olive oil
2 large red onions, chopped
4 large carrots, roughly chopped
1 medium sweet potato, peeled and roughly chopped
4 cups filtered water
1 tsp Himalayan salt
1 tsp cumin
1 tsp paprika
3 tbsp freshly grated ginger
Sprouts, pumpkin seeds and coconut yoghurt (optional), to serve

Method
  1. Place olive oil in a large non-stick pan and sauté onion for 2-3 minutes.
  2. Add vegetables, water, salt and spices. Bring to a boil, then reduce heat and allow to gently boil for 20 minutes or until vegetables are soft.
  3. Then add fresh ginger and transfer to a high-power blender, blend until smooth.
  4. Transfer to bowls and serve with sprouts, seeds and/or a dollop of coconut yoghurt.
  5. We recommend serving with high protein, seeded bread.

Serves 4 (as a starter).