- Serves 4 people
- 2 shallots, peeled and finely diced
- 1 -2 large sweet potatoes, or 1 butternut squash, peeled and roughly diced
- 3-4 large carrots, peeled and cut roughly diced
- 2 large Bramley apples or other tart apple varieties, peeled and roughly diced
- 1/2 thumb ginger, grated or diced
- 1 heaped teaspoon ground turmeric
- 950ml or 4 cups water, vegetable or chicken stock
- In a large, heavy-bottomed soup pot add 1-2 tbsp. oil and bring to a medium-high heat. Add in your shallots, ginger and turmeric cook until translucent and fragrant, approx. 4-5 minutes.
- Add in the peeled sweet potatoes (or squash), carrots and apples, then give your ingredients a good few stirs to combine and coat with the oil and aromatics. Cover and let cook for approx. 5 minutes, or until the apples start to break down ever so slightly- they shouldn’t take very long. You should already begin to smell the sweetness of the carrot and sweet potato.
- Add your water or stock to the pot, turn the heat down to a low/medium, and simmer away until everything is soft. Then blitz in the blender, smile and serve. You can always finish with a little pad of butter or splash of cream/milk for extra silkiness.
About the Author - Adrienne Katz Kennedy is Pickle & Rye's number one fan (also she's their copywriter!). An Ohio native and UK citizen Adrienne spends her time juggling between her career as a writer, feeding her two daughters and husband, and drooling over everything that comes out of the P&R kitchen. In her spare time you can find her researching the history and culture behind some obscure ingredient or attempting to grow things in her tiny garden.