Sweet Potato and Carrot Soup - Lulu

Recipe by Leorah Lasrado




Ingredients:
olive oil
1 large sweet potato (peeled and cubed)
3 large carrots (peeled and chopped)
1 onion (diced)
6 cloves garlic
1/2 inch ginger (grated)
pinch of cumin powder
1 tbsp cayenne powder
1/2 tbsp of Italian seasoning (see notes) 

5 cups chicken or vegetable stock (see notes)
handful of cilantro (chopped)

parmesan cheese
butter
salt to taste

Steps:

1. In a large pot, add the olive oil, onion and carrots and sauté till softened and onions are translucent, about 5 minutes.
2. Add in the garlic, Italian seasoning, cayenne powder, cumin powder and grate a little bit of ginger into the pot.
3. Once fragrant, after about 3 minutes, add in the sweet potatoes and sauté for a minute before adding in the liquid stock.
4. Once the soup has come to a boil, throw in a handful of chopped cilantro and cover the pot with a lid. Let simmer for 15 minutes on low heat.
5. Use an immersion blender to blend up the soup.
6. Throw in a generous knob of butter once blended and stir gently into the soup.
7. Ladle heavy spoonfuls into your bowl and top with some parmesan and cilantro (the parmesan really amps up this bowl of warm winter soup!)
8. ENJOY!

Notes:

• If you don't have Italian seasoning, add  a small bunch of fresh herbs like rosemary or thyme, if available.
  
• If you are using stock cubes, dissolve 2 cubes in 5 cups of water