Sweet potato and carrot soup recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
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Customer recipe by Teri Saville
Added 87 months ago

Heat the olive oil in a saucepan over a medium heat and gently fry the onion and garlic for about 8 minutes, until golden and soft.
Stir in the sweet potato and carrots, cover and continue to cook for a further 5 minutes.
Add the stock, bring to the boil and cook briskly for 10 minutes
add the drained chickpeas and continue to cook for a futher 10 minutes or until the sweet potato and carrots are soft.
Puree the vegetables and stock in a food processor or blender until it forms a smooth liquid and season with salt and pepper as required
Return the soup to the pan and heat through until hot.
Serve with multi grain bread

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 tbsp - extra virgin olive oil
  • onion, finely chopped
  • cloves of garlic, finely chopped
  • medium sweet potato, peeled and chopped
  • carrots, peeled and chopped
  • 1 litre - vegetable stock
  • tin of chickpeas, drained and rinsed
  • slices of multi grain bread to serve
  • salt and pepper to season

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