Carrot, sweet potato and ginger soup

• 200g carrots
• 200g sweet potato
• 1 litre of chicken stock
• 1 onion
• 2 cloves of garlic
• 3 tablespoons of olive oil
• 1 tablespoon of ground ginger
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• Salt
• Pepper

Slice the onion and fry in a saucepan with the olive oil. Add the chopped garlic cloves, ginger, cumin and coriander. Cook for about 1 minute.

Carefully wash the sweet potatoes and the carrots, and then peel them.

Cut the vegetables into chunks and add them to the pan. Fry for about 5 minutes.

Then pour in your stock and bring to the boil. Simmer on a low heat for 20 to 30 minutes. When your vegetables are soft, blend everything.

Add salt and pepper, and serve.