1 x medium/ large sweet potatoes
2 large carrots or 3 medium/ small carrots
1 x vegetable stock cube
Half a pint of boiling water
Peel you sweet potatoes as you would a normal potatoes.
Cut into smallish chucks and place in a saucepan of water boil until cooked (as with normal potatoes).
Smaller chunks work best as they take less time to cook and are much easier to blend up.
Once your potato has been put in the saucepan to cook peel and chop your carrots, again boil in a saucepan of water as you would usually.
Once the carrots and potatoes have been cooked (soft when a fork is put into them).
boil a pint of water in the kettle, whilst waiting for the water to boil remove both the carrots.
The potato from the heat and strain the water out, put both the chunks of potato and slices of carrot in a mixing bowl together along with the vegetable stock cube.
Pour in about half a pint of boiling water and blend the carrots, potato, stock cube and water together using a hand blender (or food processor which ever you have).
Blend until the soup is smooth and serve.
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