Food Cornwall Carrot Soup – Celtic Heritage Foundation

Cornwall

Carrot & Sweet Potato soup

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Carrot & Sweet Potato Soup

Background

Today, one can easily purchase fresh produce at the grocery store, any time of year, but for the Cornwall of yesteryear, trekking into the market only once a week, maybe, people had to be self-sufficient. They grew their own produce and caught their own fish. Root vegetables were harvested and prepped for storage. These were the hardy vegetables that would keep through winter and provide food until spring. Soups and stews helped keep people warm and they turned the plain veggies into nourishing and tasty fare.

Recipe

This creamy sweet potato and carrot soup is a comforting blend of earthy root vegetables, warm spices, and rich cream, perfect for chilly evenings. With hints of cinnamon and nutmeg, it offers a subtle sweetness balanced by savory depth, reminiscent of traditional Celtic harvest flavors. Nourishing and hearty, it reflects the simplicity and warmth of heritage cooking.

Prep: 20 min

Cook: 25 min

Total: 55 min

Servings: 4

INGREDIENTS

2 sweet potatoes, peeled and diced

4 carrots, peeled and diced

1/4 cup butter

1 onion, peeled and minced

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

3 cups chicken stock

1/4 cup honey

1 cup heavy cream

TO MAKE:

In a large pot of boiling water, add the sweet potatoes and carrots and cook until fork tender.
Drain the sweet potatoes and carrots and set aside. Discard the cooking liquid.
In a medium saucepan, melt the butter over medium heat. Add the onion, cinnamon, and nutmeg, and cook for 5 minutes.
Stir in the chicken stock and honey, and cook for 10 minutes.
Place the sweet potatoes and carrots into a food processor and puree. Whisk the pureed sweet potatoes and carrots into the soup and bring to a simmer.
Whisk in the heavy cream and bring back to a simmer.
Ladle into bowls and serve.