It’s been really chilly in Scotland over the past few days (supposedly this is pretty typical for Scottish summers!), and so I thought some nice warm soup would be perfect.
Sweet Potato Carrot Apple Ginger Soup Recipe
This recipe is really easy, but it does help a lot if you have an immersion blender or a blender to make the soup smooth at the end.
I especially love the ginger kick you get at the end of every spoonful of this soup, but if you’re not a fan of ginger, then you can omit it completely or decrease the amount.
Tip: If you’re peeling and chopping everything from scratch, then it’s more efficient to heat the broth and start peeling and chopping the sweet potatoes first (adding them to the broth when they’re chopped), then the carrots, then the apples and lastly the ginger. Also, it’s faster if you chop the sweet potatoes into the smallest chunks (e.g., chop a medium sweet potato into 12 chunks) and apples into the largest chunks as sweet potatoes take the longest time to get tender.