Sweet potato soup

Fast and fantastic vegetarian meals, using six ingredients!

Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened.
Add sweet potato, carrot and stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until carrot is tender. Remove from heat. Cool for 5 minutes.
Add basil. Blend, in batches, until smooth. Return to pan over low heat (if soup is too thick, add a little water). Cook, stirring, for 2 minutes or until heated through. Serve.

Source

1 tbsp olive oil

1 small brown onion, diced

1kg orange sweet potato, peeled, roughly chopped

2 medium carrots, peeled, roughly chopped

5 cups vegetable stock

1 cup fresh basil leaves

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