Sweet potato and carrot soup

This sweet potato and carrot soup comes together in no time, making a great choice for weekday dinner. The sweet potato gives it a silky smoothness that contrasts beautifully with the crunchy seeds.

Sweet potato and carrot soup
(serves 4)

• 1 Tb sunflower oil
• 1 white onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 2 large sweet potatoes, peeled and chopped
• 2 large carrots, peeled and chopped
• 750ml vegetable stock
• salt and pepper
• 2 Tb raw pumpkin seeds
• 2 Tb raw sunflower seeds
• a pinch of chilli flakes
• 1/4 tsp mustard powder
• 1 tsp soy sauce
• fresh coriander, to serve

1. Heat the oil in a heavy pot over medium-low heat.
2. Sauté the onion and celery until softened. Add the garlic, sweet potato and carrot, and cook a few minutes more.
3. Add the stock, bring to a boil, then reduce to a simmer. Partially cover and cook for twenty minutes or until the vegetables are soft.
4. Purée the soup with a blender and season to taste.
5. In a small frying over medium-high heat, dry-fry the seeds until they begin to pop.
6. Sprinkle over the chilli flakes and mustard powder, then remove from the heat.
7. Pour the soy sauce over the seeds, and stir together quickly to coat.
8. Serve the soup with a scattering of seeds and some fresh coriander.

Tags: carrots, dairy-free, gluten-free, seeds, sweet potatoes, vegan, vegetarian