Sweet potato and carrot soup

It is 18 degrees outside and the sun is shining.  Summer is upon us this week (and knowing the weather here, it could be a one-off appearance by the strange, bright orange thing in the sky).  I should be whipping up a salad for lunch, but I’ve some sweet potatoes and carrots in the fridge which need using up soon.  In any case, having grown up eating rice and noodles three times a day in hot and humid temperatures, I’m never one to opt for a light lunch during summer (or ever).

The bear and I have been sharing food on my plate recently.  She still isn’t reaching for food on her own, so I’ve been offering her small (gummy) bites of cucumber, Jersey potatoes, salmon, yoghurt, banana and bread.  I wanted her to have a taste of my sweet potato and carrot soup today, and with her in mind, made it sans salt.    To be honest, the soup has plenty of natural flavourings from onions, garlic, celery, leeks and the two main ingredients, and it is lovely as it is.  Unfortunately, the bear wasn’t overly keen, but having said that, she’s also just had her 1pm feed and may not be hungry.  Plenty leftover for lunch tomorrow, we might get her to try it again then.

Ingredients: (serves 3 to 4)

  • Fry lite spray
  • 1 brown onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 leek, trimmed and sliced
  • 2 celery stalks, sliced
  • 2 sweet potatoes, peeled and cut into chunks
  • 4 medium carrots, peeled and cut into chunks
  • 1 litre water
  • salt and pepper to taste


  1. Heat a stock pot on the stove and spray some Fry lite.  Sauté the onions for 2 minutes over medium heat
  2. Add the garlic and fry for 30 seconds before adding the rest of the vegetables.  Leave them to colour for a minute, stirring every now and again
  3. Add the water, partially close with a lid and leave to simmer for 30 to 40 minutes until the vegetables are soft
  4. Take the pot off the heat and leave to cool for 15 minutes
  5. Blitz the soup using a blender (leave as chunky or blend to a fine soup to suit your preference)
  6. Transfer the soup back into the pot and bring to a simmer again, seasoning with salt and pepper to taste
  7. Enjoy with bread rolls or buttered toast



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