PORTUGUESE CARROT SOUP

Carrots are among the most economical of ingredients, making this dish easy and affordable to prepare. The garlic, origanum, black pepper and paprika enhance and embellish the taste and add a distinct Portuguese touch.

750 g carrots

1 sweet potato

5 Tbsp olive oil

1 onion, finely chopped

½ tin (200 g) chopped tomatoes

1 clove garlic, peeled

1 tsp smoked paprika

½ tsp dried origanum

4 cups water

1 tsp salt

½ tsp black pepper

1.      Peel the carrots and sweet potato and roughly chop both. Heat a medium-sized saucepan and add 3 Tbsp of the olive oil. Add the onion and sauté until golden brown. Stir in the tomatoes and the garlic clove, cover and cook on low heat for about 10 minutes until the tomatoes are cooked.

2.      Add the carrots, sweet potato, paprika, origanum and water, cover and bring to the boil. Reduce the heat and simmer until the vegetables are very soft. Remove from the stove and purée the soup, or blend using a hand-held blender.

3.      Stir in the remaining olive oil and add the salt and pepper. Return the soup to the saucepan, bring back to the boil, then reduce the heat and simmer for 2 minutes before serving with crusty bread.

Serves 4