There are times when I hanker after something sweet, warm and comforting, especially during the winter months, but also when the weather turns a little
chilly. None more so than during this wet (or icy and snowy), windy and stormy spell of weather so many of us are enduring. Somewhat surprisingly I don’t turn to sweet treats and puddings for this ‘fix’. My default setting is more in tune with this vibrant-coloured and wonderfully-warming soup. The potatoes and carrots give it a fabulous sweetish flavour with undertones of pleasing ginger and cumin.
Just the thing at any stage of eating after weight-loss surgery from FLUIDS (red) through to SOFT FOODS (amber) and finally to FOOD FOR LIFE (green). It’s suitable too for vegetarians and vegans (without the yogurt topping) and freezes beautifully. So make yourself a batch, fill a mug or cup to the brim and snuggle up together.
SWEET POTATO AND CARROT SOUP
low-fat cooking spray or mist
900 g/2 lb sweet potatoes, peeled and chopped
450 g/1 lb carrots, peeled and chopped
2.5 cm/1-inch piece root ginger, peeled and grated or 2 teaspoons Lazy Ginger
1 tsp ground cumin
1.4 litres/6 cups vegetable stock
salt and freshly ground black pepper
fat-free plain yogurt, snipped fresh chives and grated carrot, to serve (optional)
1. Generously spritz a large non-stick pan with low-fat cooking spray. Heat, add the sweet potato, carrots, ginger and cumin and cook, over a high heat for about 10 minutes, stirring occasionally until starting to brown.
2.. Add the stock with salt and pepper to taste, bring to the boil, cover and simmer for about 40 minutes until the vegetables are tender.
3. Puree in a blender (or using a stick blender) until smooth. Return to the pan and reheat until hot.
4. Spoon into warmed bowls and top with a swirl of plain yogurt and a sprinkling of herbs if liked.
WLS PORTION: 1/2-1
V suitable for Vegetarians
* suitable for Freezing
CALORIES PER PORTION: 150