Carrot, Sweet Potato and Ginger soup

This soup was last week's lunch. I had a bit of a sweet potato themed week! 
I adapted this recipe from the Riverford Organic website found here:
http://www.riverford.co.uk/recipes/view/recipe/sweet-potato-carrot-ginger-soup
The carrot and sweet potato make it quite sweet which is perfect to keep away the post-meal sugar cravings. The ginger quantity can easily be adjusted to personal preference depending on the amount of heat you want. 
Again, soup really is quite inexpensive and when homemade is super healthy! 
This soup cost about 25p per portion!

Health benefits of carrots:
I was always told as a child to eat my carrots and I would be able to see in the dark. Carrots are full of vitamin A which is known for maintaining good eyesight. Unfortunately, this doesn't mean night vision. Vitamin A is also great for skin, hair and nails.

Health benefits of ginger: 
ALthough I used ground ginger rather than root in this recipe, it still can have significant benefits to health. 
Ginger is a natural anti-inflammatory and also antiviral. Its anti-inflammatory properties means that it effectively relieves aches and pains (perfect for post-exercise). Combined with antiviral, means that it should be your go to home remedy to fight colds and prevent them. 

Recipe (4 portions)
Ingredients:
1 tbsp oil (I use rapeseed): 2p
1 onion: 11p
400g carrots 21p
400g sweet potato: 44p
1 garlic clove: 1p
1 tsp ginger: 2p
1 litre vegetable stock (I use bouillon powder): 20p

Method: 

• Heat the oil in a large sauce pan and add the onion. 
• Once it has softened, and becomes almost transparent add the carrots, garlic and sweet potato
• After a couple of minutes add the stock and ginger and bring to the boil
• Turn down the heat to a simmer and let it bubble for about 15-20 minutes, until the vegetables are soft. 
• Take off the heat and leave to cool for a couple of minutes.
• Blend until smooth and enjoy.

***I serve my soups with wholemeal toast or oatcakes***