This recipe is adapted from a Mary Berry recipe. You can add a handful of red lentils to really bulk it out or substitute swede or parsnips if you don’t have carrots and sweet potato
2 tbsp olive oil
1lb sweet potatoes, peeled and cubed
1/2 lb carrots, cubed
1/8 – 1/4 tsp ground ginger depending on taste
2 tsp ground cumin (you can decreases this, we like cumin!)
1 1/4 pints vegetable stock
salt and pepper to taste
Fry the sweet potatoes, carrots, ginger and cumin gently until starting to brown.
Add stock, bring to the boil then cover and simmer until the vegetables are cooked (about 25 minutes)
Blitz in a processor until you get the desired consistency.
This is quite a thick soup; you can thin it if necessary.
Season to taste