Sweet Potato and Spicy Carrot Soup Recipe

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Ingredients:

Serving

Directions:

Heat the olive oil in a large saucepan and gently fry the onion over a medium heat until softened but not browned. Add the sweet potato and carrots and cook, covered, for 10 minutes or so, until the vegetables are soft but still with some bite.
Pour in the stock, bring to the boil and then simmer, covered, for 30 minutes until the vegetables are tender.
Pour into a blender and whizz until smooth - do this in batches if you need to. Return to the pan and gently reheat.
Season if desired and either stir in the chilli oil or serve garnished with a few drops of the oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1112.98 Kcal (4660 kJ)
Calories from fat	87.18 Kcal
		% Daily Value*
Total Fat	9.69g	15%
Sodium	39384.21mg	1641%
Potassium	591.08mg	13%
Total Carbs	209.99g	70%
Sugars	8.08g	32%
Dietary Fiber	5.5g	22%
Protein	3.17g	6%
Vitamin C	6.8mg	11%
Vitamin A	1.7mg	56%
Iron	1.3mg	7%
Calcium	57mg	6%

Amount Per 100 g
Calories	246.33 Kcal (1031 kJ)
Calories from fat	19.3 Kcal
		% Daily Value*
Total Fat	2.14g	15%
Sodium	8716.76mg	1641%
Potassium	130.82mg	13%
Total Carbs	46.48g	70%
Sugars	1.79g	32%
Dietary Fiber	1.22g	22%
Protein	0.7g	6%
Vitamin C	1.5mg	11%
Vitamin A	0.4mg	56%
Iron	0.3mg	7%
Calcium	12.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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