Where would the new year be without lots of warming soups? I’ve been
stuck in a rut enjoying cooking up batches of my usual favourites, such as winter veg and lentil, hearty lentil with kale, and minestrone with different beans and pasta shapes.
But it was high time to try a new recipe – or to put it another way, my fridge was full of veggies to use up, what could I find that would help?!
Step forward Spicy Carrot and Potato Soup. It’s been a while since I did a purely veg soup (no lentils or beans) as I tend to find them less satisfying. The heat from the spices here, however, add not only a lot of flavour but a sense that you’ve eaten your fill, however odd that seems!
As ever, I went with the super-easy, bung-everything-in-pan approach, and it worked excellently. Still raving about my stick blender for ease of pureeing the soup once it’s cooked, too.
As you can (just about) see from the photo, I served this with some cheesy rolls (part-baked rolls, taken out of the oven ~1 min ahead of time, halved and topped with some garlic powder, cheese, and chives before getting the last 1-2 minutes to melt the cheese). Made for a super-yummy, healthy, winter tea 🙂