Red and Orange Vegetable Soup

A delicious blended soup using red and orange vegetables. A little bit of chilli sauce gives it a warming kick. Inspired by the Vegetable Slow Cooker cookbook.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 4  leeks, chopped
• 1  tablespoon cumin
• 1⁄2 teaspoon cracked black pepper
• 4  garlic cloves, crushed
• 1  large sweet potato, peeled and cubed
• 5  carrots, peeled and cubed
• 6  cups  vegetable stock
• 1  red capsicum, seeded and chopped
• 1  orange capsicum, seeded and chopped
• 1  teaspoon  picante sauce

Directions

1. Heat the oil in a large frying pan. Saute the leeks until softened. Add the cumin, black pepper and garlic. Cook for around a minute and remove from heat. Transfer to a slow cooker or stock pot.
2. Add the sweet potato, carrot and vegetable stock. Stir well. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
3. Place the capsicum in the frying pan and cook until soft. Add to the soup along with the ancho sauce. Cook a further 10 - 15 minutes.
4. Remove from heat and allow to cool slightly before blending with an immersion blender.
5. Serve with sour cream or evaporated soy.