Recipes: Carrot and Sweet Potato Soup

Recipes: Carrot and Sweet Potato Soup

With sickle cell disease, carrots and sweet potatoes can easily be staple foods due to their high density in energy, fiber & vitamins. Here is a simple bright recipe that uses them all flawlessly combined with some protein thrown in. Plus it’s vegan/vegetarian for those who’ve noticed that meats affect their symptoms. It’s a perfect dish for those days when you just don’t feel like chewing or filling up too much. So roll up your sleeves & let’s get started, shall we?

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 4 plates

Ingredients:

• One large sweet potato, peeled and diced
• 1-2 cups of chickpeas or beans
• 6 diced carrots
• 2 TBSP Curry paste
• Salt to taste
• Chickpeas
• Baby Spinach
• Coriander
• Garlic & Ginger      

  

Diced carrots & sweet potato
Curry Paste

Optional ingredients:

• 1 teaspoon of garlic & ginger
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander/ dhania
• 1/4 teaspoon cinnamon
• Few scrapings of lemon zest
• 1 bunch of sliced baby spinach

Now for the easy part:

Bring everything to a boil together, then reduce to a simmer and cook with a lid on for about 30 to 40 minutes, until the ingredients are easily mashed with the back of a fork. Puree to your desired texture. If this consistency reminds you of your malenge supper days, you don’t have to mash it up, just proceed to serving it as stew. If you decide to use baby spinach, add it at this point; this prevents it from being overcooked and losing its vitals. Finally, adjust seasonings to taste.

Spoil yourself & feel free to garnish with pepper, coriander or coconut cream. This soup goes well over bread, rice, pasta or even just by itself as a thick stew. Check out the pics below for some inspiration.

Love life!

Sharlene M. M.