Enjoy a healthy sweet potato and carrot soup

Sweet potatoes are very good for your health. They contain lots of vitamin A, vitamin C, some calcium, potassium, iron and dietary fiber.
Although they are usually eaten boiled or steamed with matooke, there are many way to enjoy this delicious vegetable. Sweet potato and carrot soup is one of them. An extra bonus is that the high levels of vitamin A in this dish are very good for your skin and vision.

Ingredients
3 cups peeled sweet potatoes, cut into 1.5 cm cubes
1½ peeled carrots, sliced into ½ cm slices
½ cup shallots (the small onions), chopped
1 level tbsp fresh ginger, finely grated
2 medium-size cloves garlic
1 tbsp cooking oil
1 chicken stock cube
1 tbsp Royco
3 cups water

Method

1. Peel, finely chop and crush the garlic.
2. Crumble up the stock cube, heat half of the water and dissolve the stock cube in the hot water. Dissolve the Royco in a little cold water and put aside.
3. Heat the oil in a saucepan over medium-high heat. Add the chopped shallots and fry stirring for about three minutes. Add in the garlic and ginger and continue stirring until onions and garlic turn golden. (Garlic browns faster than onions this is why it is best not to add it in with the onions, but to add it in later.)
4. Add the cubed sweet potatoes and carrots and cook stirring for about two minutes.
5. Pour in the dissolved stock cube, Royco, and the rest of the water. Stir well and bring to the boil, then reduce the heat, cover the pan and cook until the vegetables are tender.
6. Process half the soup in a blender until smooth. Pour it into the saucepan and process the rest of the soup. Pour it also into the saucepan. Taste for salt and add a pinch if necessary. Reheat the soup stirring and then serve hot with a fresh salad and brown bread.