This sweet and spicy classic carrot and sweet potato soup is the perfect lunch for the colder months. British carrots are in season now so be sure to use them to make this delicious recipe.
1 litre freshly juiced carrots
2 leeks, trimmed, chopped
2 sweet potatoes, peeled, cut into 2cm pieces
1 x 400g can chickpeas, drained and rinsed
4cm in piece creamed coconut
1 Scotch bonnet chilli, chopped
2cm piece fresh root ginger, peeled, finely chopped
1 garlic clove, finely chopped
2 sprigs fresh thyme, leaves only, finely chopped
large handful spinach leaves, washed, shredded (optional)
knob of butter
freshly ground black pepper
Juice the carrots so you have approximately 1 litre and bring to the boil in a pan.
Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes.
Add the shredded spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender.
Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth.
Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper.
To serve, ladle the carrot and sweet potato soup into four serving bowls and garnish with fresh coriander.
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