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1) Heat the vegetable oil in a deep saucepan.
2) Sauté the onions and cinnamon.
3) Add the carrots and sweet potatoes. Pour in the stock.
4) Bring to the boil. Cover and reduce the heat to simmer for 30 minutes.
5) Make the pistou sauce by placing the basil, garlic, salt and pepper, and Parmesan –if using in to a food processor.
6) Keeping the motor going on the food processor, gradually add the oil.
7) Taste and adjust seasoning accordingly.
8) Puree the soup in a liquidizer or food processor until smooth. For a more textured effect, only puree half of the liquid.
To serve the stylish way: Serve the soup hot in warmed bowls and drizzle over some pistou dressing.
Sweet Potato and Carrot Soup with Pistou
Once the kitchen is ready for Passover, I make my list of dishes to cook. A tasty vegetable soup is always on high on the list as it is perfect for lunch or try it as a family friendly recipe for Seder night. This sweet potatoes and carrot soup combines well and produce a vibrant orange coloured broth. Full of goodness, the sweet potato contains huge amounts of beta carotene, vitamin C and Vitamin E, making it one of the best anti cancer foods.
Also this particular recipe has ‘No bits’ for the fussy eaters and has a delicious pistou dressing for the adventurous. Pistou is a puree of basil, garlic and olive oil, very similar to pesto but without the toasted pine nuts. Parmesan cheese is an optional addition but can of course be omitted if you want to keep the soup parev.
Preparation Time: 20 minutes Cooking Time: 35 minutes
Serves: 8- 10 people
1.5 kg carrots – peeled and sliced
1 kg sweet potatoes –peeled and sliced
1 teaspoon cinnamon
3 tablespoons vegetable oil
3 onions – peeled and sliced
1 litre vegetable or parev chicken stock
Salt and freshly ground black pepper – to taste
8 cloves garlic – peeled and roughly chopped
Salt and pepper
25g of fresh basil leaves
55g freshly grated Parmesan - optional
120ml olive oil