Christopher's Carrot & Sweet Potato Soup

I like to get a bit creative in the kitchen, and this is a little recipe I came up with a few years ago. I liked it so much I wrote it down. The spices give it a bit of a curry feel, but there is no chilli in it so it's safe for the capsaicin-shy!

Since it's around 40°C all week this week I won't be cooking any soup, but next time I cook this recipe I'll add a pretty picture!

Ingredients

• 1 tbsp butter or olive oil
• 10+ medium sized carrots (or equivalent), peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 2 large onions, peeled and diced
• 4 cloves garlic, chopped

• 1 tsp black mustard seeds, bruised in a pestle and mortar
• 1 tsp grated nutmeg (straight from a whole nut is good)
• a little turmeric
• 1 sprig fresh rosemary, ground or chopped (or substitute dried)
• 1 sprig fresh sage, ground or chopped (or substitute dried)
  
• 4-5 stalks garlic chives, chopped
• salt and cracked pepper
• milk, hot water

Method

1. In a large saucepan, sauté onion with the cummin until the onion is translucent.
   
2. Add carrot, garlic and sweet potato and sauté briefly.
   
3. Add water to cover the vegetables (you can save time by boiling it in the kettle while sautéing the vegetables).
   
4. Add the remaining spices to taste (excluding the herbs)
   
5. Simmer until the vegetables are soft, add the herbs when they are almost done.
   
6. Blend the soup with a barmix - leave a few chunks if you like.
7. Add a little milk, serve and garnish with parsley or fresh coriander!
   

Server 5-6.

Bon appétit!