Sweet Potato, Carrot, and Sage Soup
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Ingredients
20g butter
2 tbsp olive oil
1 shallot, finely diced
2 cloves garlic, finely diced
2 carrots, peeled and chopped into small cubes
2 sweet potatoes, peeled and chopped into small cubes
1 tsp fresh sage, chopped
1 bay leaf
1 tbsp flour
Salt and pepper
600ml vegetable stock
100ml cream (optional)
Method
Melt the butter and olive oil in a deep casserole pot or large saucepan over medium heat.
When the butter starts to bubble, add the shallot, garlic, carrot, sweet potato, sage, and bay leaf.
Season with salt and pepper, then cover with a piece of parchment paper to let the vegetables sweat gently for 5–10 minutes over low heat.
Remove the parchment, stir in the flour, and cook for another minute or two to remove the raw flavour.
Pour in the vegetable stock and bring to a simmer.
Cook for 15–20 minutes, until the vegetables are soft and tender.
Stir in the cream, if using, then remove from the heat and discard the bay leaf. Blitz the soup carefully until smooth, adding a little extra stock if you prefer a thinner consistency.
Taste and adjust the seasoning before serving.
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