There’s nothing like a big bowl of soup to warm you up on the coldest of days. As I am writing this recipe, the temperate is three degrees in Dublin and in many counties around the country there is a blanket of snow. No better day than today to try a new soup recipe.

My favourite type of soup is one that is thick and creamy, without the addition of cream. I prefer to use starchy vegetables to provide that creamy texture. In this recipe I have used regular white potatoes and sweet potatoes. There is a misconception that sweet potatoes are healthier than regular white potatoes. This is a myth. Both are as nutritious as the other in their own way. Regular potatoes are high in vitamin C while sweet potatoes are rich in vitamin A. I don’t see the need to choose one over the other so I decided to use both in this recipe.

Hope you enjoy!

Amy x

Ingredients
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, crushed
1 thumb of ginger, sliced
3 large carrots, chopped
1 large sweet potato, chopped
2 medium potatoes, chopped
1.5 tbsp curry powder
2-2.5L vegetable stock
Salt & Pepper, to taste

Method
Heat the oil is a large saucepan over a medium heat.

Cook the onion, garlic and ginger for 5 minutes until the onions begin to soften.

Add the carrots, sweet potato, regular potatoes and curry powder to the pot and mix around until each piece of veg is coated in the onion mixture.

Pour in the stock, bring to the boil and allow to simmer for 30-40 minutes until the vegetables are soft.

Blitz to a smooth consistency with a hand blender and season to taste.

Enjoy with some homemade brown bread.