Lucinda O'Sullivan's Ireland

Wednesday 06 January 2010

I love simplicity in all things and I am also the sort of cook who throws in a handful of this and a handful of that rather than precise measurements so you can cook this soup very very quickly and adjust each element to your own tastes. This soup has great colour and is low fat and glycemic to boot.

Olive Oil
2/3 Medium Onions
4/5 Medium Carrots
2/3 Sweet Potatoes
1 Chicken Stock Cube
2 Mugs of Water
Teaspoon of Curry Paste

Prepare, skin, and chop the onions, carrots and sweet potatoes. Cover firmly and cook them down 'til soft in saucepan with a little olive oil. Add a little water if necessary. Cooking down the vegetables without too much liquid concentrates the flavours. Blitz the vegetables with a hand blender 'til smooth and silky. Dissolve a chicken stock cube in a mug of boiling water and add a teaspoon of curry paste which gives the soup that certain je ne sais quo spicy lift. Add the stock plus another mug of water to the vegetables, stir and warm through. Sprinkle with tiny bit of chilli powder and add a dollop of creme fraiche if you wish.