Autumn recipe highlights from Amanda’s kitchen

Here are a couple of hearty soups that are perfect for colder weather, from my kitchen to yours!

Spiced sweet potato and carrot soup - 4 servings 

Shopping List

• 2 tbsp olive oil

• 1.2L (5 cups) filtered water

• 3 tsp paprika powder

• 1 tbsp tomato puree

• 1 tbsp tamari or soy sauce

• About 250g (2 medium) sweet potatoes and 500g (8-10 medium) carrots, peeled and diced into even sized cubes

• 1 onion, diced

• 2 garlic cloves, crushed

Method

1. Preheat the oven to 200C, add the sweet potato and carrot pieces to a roasting tin and drizzle with 1 tbsp olive oil. Season with salt and pepper and roast for 20-25 minutes until soft.

2. When nearly cooked, heat the oil in a pan and add the onion, garlic, paprika, tamari or soy and tomato puree and cook for about 4 minutes until onions are translucent.

3. Add the roasted sweet potato and carrots and the water. Bring to the boil then reduce heat and simmer for 15 minutes.

4. Remove soup from heat and blend until smooth and return to the pan to heat. 

5. Serve hot. 

6. Post-detox feel free to add a little crumbled feta or black beans if desired. 

Creamy beetroot and thyme soup - 4 servings 

Shopping List

• 2 tbsp olive oil

• 800ml (3 cups) water

• 400ml (2 cups) canned coconut milk

• Salt and pepper

• 2 tsp dried thyme

• 4 medium beetroot (about 300g) peeled and diced

• 2 apples, peeled, cored and diced

• 1 onion, diced

• 2 garlic cloves, crushed

Method

1. Preheat the oven to 200C. 

2. Add half the oil to a roasting tin with the beetroot and roast for 20-25 minutes, add the apple for the final 5 minutes.

3. Add the other half of oil to a pan and lightly fry the onion and garlic until softened, stir through the dried thyme.

4. Add the roasted beetroot and apple, water and coconut milk to the pan and mix together, then blend until smooth.