Carrot and sweet potato soup
Ingredients
For
6
personnes
- 500g of carrots
- 500g of sweet potatoes
- 4 tablespoons of mild-flavoured olive oil
- 1 onion
- Chicken stock
- A mixture of seeds (sunflower, linseed, pumpkin, etc.) (optional)
- Salt, pepper
Tip
We recommend a mild-flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … You might also be interested in these recipes: Carrot, orange and olive oil gazpacho, Pumpkin soup with olive oil
Instructions
- Finely chop the onion and fry it in 2 tablespoons of mild-flavoured olive oil until it is translucent.
- Peel, wash and chop the carrots and sweet potatoes. Fry them with the onion for a few minutes.
- Add enough stock to cover the ingredients, then season with salt and pepper. Cook for about 20 minutes.
- Remove from the heat and blend everything until smooth. Add 2 tablespoons of mild-flavoured olive oil, and perhaps a few seeds (pumpkin, sunflower, linseed, etc.) for a bit of crunch, then serve hot.
Tip
We recommend a mild-flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … You might also be interested in these recipes: Carrot, orange and olive oil gazpacho, Pumpkin soup with olive oil
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