I think it must be down to the weather, but I seem to be cooking soup all the time at the moment. I guess because they are quick and easy and offer instant warmth - gone are the days of having sandwiches or salad for lunch!

Carrot and Sweet Potato Soup
Serves 4 - 6
Preparation time 10 minutes, cooking 20 minutes

3 large carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 large red onion, peeled and chopped
1 tbsp olive oil
1 clove of garlic, peeled and chopped
1 red chilli, roughly chopped (optional)
1 tbsp maple syrup
1 tbsp soy sauce
salt and pepper for seasoning
1.5 litres chicken or vegetable stock
100ml double cream
a large bunch of coriander, roughly chopped

In a large saucepan, gently fry the onions with a pinch of salt in the oil until they are soft and translucent. Add the garlic and fry for another two minutes. Add the carrots, sweet potatoes, chilli (if using) and stock to the pan and simmer for 20 minutes until the potatoes and carrots are soft. Add the maple syrup, soy and coriander and blitz with a hand blender until smooth. Season to taste and stir in the cream (reserve a little for decoration if you wish). Serve with warm crusty bread.