Emergency sweet potato and carrot soup

Submitted by MFM reader Mark Wood



2 large sweet potatoes

2 carrots

1 onion or leek

4tbsp beef gravy granules

knob of butter

1tbsp ground coriander

chilli powder or flakes, to taste

salt and pepper


  • Step 1

    Finely chop the onion or leek and fry in butter until soft.

  • Step 2

    While the onion or leek is cooking, peel and chop the sweet potatoes and carrots into small cubes. Add to the pan.

  • Step 3

    Add coriander, salt, pepper and chilli if required. 

  • Step 4

    Pour over 1 pint of water or enough to cover the vegetables.

  • Step 5

    Stir in the gravy granules and simmer for 20 minutes or until the vegetables are soft. 

  • Step 6

    Blend to a smooth consistency and serve.