Spiced carrot and sweet potato soup

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Harness the power of the anti-inflammatory, hormone-friendly beta-carotenes from the carrots and sweet potatoes. Don’t leave out the fresh mint at the end, it’s pretty special.

Ingredients

1/2 tbsp coconut oil

3 medium carrots, diced

2 sweet potatoes, diced

1 onion, diced

1 tsp ras-el-hanout

Fresh mint leaves

1 heaped tsp of fermented fava bean stock/ vegetable bouillon powder/ stock cube

Toasted pumpkin seeds

Method

  • Soften the onion in the coconut oil, add the ras-el hanout and cook for a further 5 minutes or until fragrant.

  • Add the carrot and sweet potato and cover with water. Cook until the veg is soft.
    Add the veg stock/ fava bean paste and leave to cool.

  • Purée the soup mixture in a blender until smooth.

  • Season with salt and pepper and serve with fresh mint leaves and plain Greek yoghurt and the toasted pumpkin seeds.

Anna Firth