Sweet Potato and Carrot Soup with ham stock

In the previous post about the ham that I made, I mentioned that I saved the cooking liquid and reduced until it had a good flavour, then I saved it in jars in the fridge to make soup….

Well this is the soup that I made with that ham stock.

Sadly I didn’t take any photographs – the kids devoured it for lunch before I had a chance to!

Sweet Potato and Carrot Soup

serves 6

1 tbsp of the fat of your choice – I used some of the ham fat that I rendered out from the skin.

1 onion – chopped

2 cloves garlic – crushed

1 large sweet potato – peeled and cut in chunks

3 large carrots – peeled and chopped

1 stick celery – chopped

1.5 mason jars of ham stock – you could use any stock that you happen to have if you don’t have ham stock.  Chicken would be good.

1 can coconut milk

sea salt and freshly ground black pepper (omit the pepper if strict AIP

a pinch of cinnamon (the secret ingredient!)

a large handful of basil leaves


Place the fat in a large, heavy based pan and add the onions.  Cook slowly for around 5 minutes until they have softened and turned translucent.  Don’t have the heat too high or they will burn.

Once they are soft add the garlic and stir briefly.  Then tip in the carrots, sweet potato and celery.  Toss in the fat and pour in the stock.  Season with salt, pepper and cinnamon and then simmer for half an hour or so until the veggies are tender.  Then you add the coconut milk and season with salt and pepper.  Add the basil (no need to chop it) and blitz with an immersion blender until it is smooth.

I usually strain my soups because I find that there is always one bit of sweet potato or carrot that manages to escape the blending and remains whole.

Serve at once.