This is a gluten and dairy free recipe. If you want to have dairy, add a little greek yoghurt or sour cream to the finished product. I don’t and it tastes amazing anyway. This is a beautiful soup with a wonderful colour!
3 Tablespoons Olive Oil
1 Tablespoon Crushed Ginger
1 Tablespoon Crushed Garlic.
Tsp Crushed red Pepper
Pinch of Kosher Salt
Goodly amount of freshly cracked pepper
1 large Spanish Onion (diced)
1 tsp Paprika
2 tsp Garam Masala*
1lb Carrots (about 6 unpeeled but washed)
1 medium sweet potato (kumara)
4 1/2 cups of stock
2 cups of water with 2tsp tapioca flour mixed in.
How – To
Take it slow – make this recipe with an extra helping of love!
Chop vegetables, add those to bring a little colour. Add spices to heat through. Add stock and water and bring to the boil. After 5-10 minutes then turn down to a simmer, then simmer for as long as you can! RM likes a bit of a kick so I add the crushed red pepper at the end – you could add a red chili with the spices, as the carrots and sweet potatoes are robust enough to take it! I usually leave this on for a couple of hours.
Then about 30 minutes before serving, I use a handheld stick blender and blend in the pan. I don’t worry about it being completely pureed as the rustic nature of the soup can be delightful. Serve with bread (if you can eat it) – i make toast soldiers from gluten free bread. This works well with crumbled goat’s cheese or manchego (sheep’s cheese).
This is filling and freezes well. I also portion it out into jars for leftover lunches!
*Garam Masala is an indian spice mix. It is fairly readily available, although you can make your own – it includes cumin, coriander, paprika and other spices depending on region.