Following on from my post about making chicken stock, I used some of my stock to make a delicious carrot and sweet potato soup. I made this up basically as I went along, but it was lovely – sweet and tasty.
For this recipe, I used:
1 medium sweet potato
1 tin chickpeas
1 onion and 2 cloves garlic
1 tsp cinnamon
1.2 litre stock
1 cup water
Firstly, I roughly chopped the carrots and sweet potato and roasted them in the oven for about 30 – 35 minutes at 175 C.
Meanwhile, I gently sweated the onion and garlic in a saucepan. After about 15 minutes, I added the roasted carrots and sweet potato, as well as the can of chickpeas. Add 1 tsp of cinnamon for flavour, stir well to combine flavours.
Next add the chicken stock and cup of water. Bring to the boil, then reduce to a simmer. Allow to cook for about 15 minutes, then remove from the heat. I then blitzed in the food processor and voilla…a yummy soup was made!
I had a bowl myself right there and then and bagged the rest to be frozen. These Pour and Store bags from Aldi are so handy!!!