This is another recipe I got from the net about 10 years ago now, that I’ve translated back into ‘real’ food. The earthy flavour of the cumin balances the sweetness of the carrot and sweet potato, although I always think a little cumin goes a long way. Despite this, cumin is probably the spice that we go through the most of. This recipe is a little different, while still being quite cheap.
This is nice garnished with carrot chips. Just run a potato peeler down a carrot and fry the strips in hot oil until crisp.
2 Tbsp oil
1 onion, diced
2 tsp ground cumin
500g sweet potato, roughly diced
500g carrot, roughly diced
200mls dry white wine (or substitute with stock)
800mls chicken or vegetable stock
165g tin of coconut milk
- Sauté onions and cumin in oil over medium heat until onions are soft and translucent.
- Add sweet potato and carrot and cook for 10 minutes, stirring occasionally.
- Add the wine and the stock and bring to the boil. Simmer covered for 15 minutes or until the vegetables are tender.
- Add the coconut milk. Puree until smooth, season to taste and serve.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.