Sweet Potato And Carrot Soup

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2 tablespoons olive oil

1 onion (peeled and diced)

1 garlic clove (peeled and minced)

1 teaspoon smoked paprika ((do not use sweet paprika))

750 g sweet potatoes (peeled and cut into 2-3cm cubes)

300 g carrots (peeled and cut into rounds)

750 mls chicken stock (or vegetable stock)

Salt and pepper to taste

Heat the olive oil in a large pan over medium heat then, add the onion and garlic. Saute for 5 minutes until they start to soften. Add the paprika and stir for 30 seconds.
Add the sweet potatoes and carrots and mix well. Add the chicken stock and bring to a boil, then turn the heat down low and simmer for 10-15 minutes until the vegetables are soft. Cover partially with a lid to prevent splatter.
Once the vegetables are soft, let them cool down, then transfer everything to a blender. You may need to do this in batches depending on your blender size. Blend until smooth. If the soup is too thick, add a little more stock or water.
Transfer the soup back to the pan and heat up. Season with salt and pepper and serve with fresh crusty bread.