Purple Carrot Soup
Ingredients
one large sweet potato (golden kumera)
1 medium onion, peeled and chopped
⅓ cup sliced fennel bulb
6 garlic cloves, peeled and roughly chopped
4 large purple carrots, peeled and chopped
salt and pepper, to taste
1300ml vegetable stock
Instructions
Preheat oven to 200°C. Place sweet potatoes and carrots on a large baking sheet. Drizzle with oil and a sprinkle of salt and pepper. Toss to coat. Crush the cloves of garlic and add to the veggies. Place on the bottom rack of the oven for 30/40 minutes, stirring veggies midway through baking, until they begin to caramelize and are tender.
To make the soup base, drizzle a little oil into a large pot and place on the hob over medium-high heat. Add onion and sauté for 1-2 minutes. Stir in fennel. Continue to cook until fragrant and slightly softened. Add the sweet potato and carrot to the pot. Pour in enough stock to generously cover all the veggies. Bring soup to a boil, cover and reduce heat to medium-low. Let simmer until large vegetables are tender and can easily be pierced with a fork, about 10-15 minutes. Season with salt and pepper, to taste.
Use a hand blender to blend until creamy. Add additional stock to thin or seasoning, if needed. Serve the soup warm. Optional: top with croutons, quality olive oil, dairy or non-dairy yogurt, coconut cream, or chopped coriander.
