Roasted sweet potato and carrot soup
Gut healthy carrot and sweet potato soup
Why not indulge in a nourishing bowl of gut healthy carrot and sweet potato soup?! Packed with fibre, vitamins, and anti-inflammatory properties, this flavorful dish is great for microbiome health while satisfying your taste buds.
Roasting the vegetables brings out their sweetness and makes a hearty delicious taste. Sweet potato and carrots are true superfoods making this a budget friendly, gut health winner.
It is great for leftover lunch the next day too.
As an extra treat, this Banana Snickers Ice Cream is hard to beat as far as microbiome recipes go!
500g sweet potato, peeled and cut into 3 cm chunks
500g carrots, cut into 2cm chunks
2 tbsp olive oil
2 onions, roughly chopped
1 heaped tsp ground coriander
½ tsp chili flakes
3 garlic cloves, roughly chopped
1,2 liters chicken or beef stock
Freshly ground black pepper
25g almonds or pecan nuts, chopped
2 tsp honey, preferably runny but regular works too
25g feta cheese, lightly crumbled
2-3 sprigs of fresh thyme, leaves only
Preheat oven to 220C/200Fan. Place vegetables on baking tray covered in baking paper, drizzle with olive oil and season generously with black pepper.
- Roast for 15 minutes, turn the vegetables over and put back in the oven for another 15 minutes or until soft and golden-brown
- While the vegetables are roasting, heat olive oil in a saucepan and sauté onions over medium heat until softened
- Stir in garlic, coriander and chili flakes and cook for a further minute or so
- Take vegetables out of the oven and add to the pot together with the stock
- Simmer for about 5 minutes
Remove from heat and blend it to a smooth consistency using a stick blender.
Add a little water if too thick (this is a matter of preference, I prefer thicker consistency).
TOPPING: Dry fry the nuts in a pan for 2-3 minutes on medium heat, add the honey and stir for a few more seconds until the nuts are covered
Serve the soup with feta cheese, honey nuts and thyme!
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