A simple soup that I picked out of a magazine last spring. Too easy. Just boil 1kg of sweet potato and 3 carrots all in chunks in a litre of water with a cute of vegetable stock until they are soft. Then puree it all and flavour with 1/2 teaspoon of ground giner, 1 teaspoon of curry and 1/2 teaspoon of salt. Garnish with parsley. Non-vegans can add a dollop of sour cream on top too. I tend to toast some Finnish archipelago bread and dip it into the soup. Spicey bread for spicey soup.
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