Sweet potato and carrot soup

Ingredients

• 2 tablespoons vegetable oil
• 2 small leeks halved lengthwise, thoroughly washed and sliced
• 2 medium sized sweet potato peeled into 2 inch chunks
• ½ teaspoon ground nutmeg
• 2 medium sized carrots, peeled and cut into 2 inch chunks
• 2 pints boiling water
• 2 tablespoons snipped chives
• Milk

Method

In a medium sized pan over a moderate heat add the   vegetable oil and add the leek and nutmeg and sauté stirring frequently for about 5 minutes until tender.

Add sweet potatoes, carrots and water and bring to the boil.

Reduce heat to low and simmer, uncovered until the sweet potatoes and carrots are tender (5-20 mins).   Remove from the heat and cool (10 mins).

Working in batches puree the mixture using a blender at high speed or in a food processor.

Put soup back into the pan and heat up.   If the soup is too thick add some water or for a creamier taste add some milk or a little cream just before serving.

Decorate with some finely chopped chives.