I made soup with 1 unusual ingredient and it's my new go-to recipe

I made one of the best soups I have ever made, and it's because I added an unexpected ingredient at the last minute. I am obsessed with making soup, and I have been waiting for the weather to get cooler after the UK's blistering hot summer so that I could enjoy it again. I like to try to make a different soup every time, and my most recent one was a showstopper, if I do say so myself.

I decided to make a sweet potato and carrot soup. I only used a few ingredients, and it turned out absolutely delicious. I made enough to last me for lunches for almost a week, and I didn't get tired of it even when I had it multiple days in a row. My sweet potato and carrot soup consisted of, firstly, sweet potatoes and carrots. However, I also used two red chillis, two bulbs of garlic, two large white onions, a teaspoon of ground ginger and a teaspoon of what ended up being the last-minute addition, turmeric.

The turmeric gave it a lovely earthy flavour and added sweetness that perfectly complemented the sweet potato, carrot, and ginger. Meanwhile, it really balanced out the spiciness of the chillis and the onion flavour.

Here are the ingredients needed for my delicious sweet potato and carrot soup recipe:

• 2 medium sweet potatoes
• 5 medium carrots
• 2 bulbs of garlic
• 2 large white onions
• 2 red chillis
• Salt
• Pepper
• 1 tsp ground ginger
• 1 tsp turmeric
• 2 vegetable stock cubes

Here are the steps to follow for a tasty sweet potato and carrot soup with ginger and turmeric:

Pre-heat your oven to 200C and line two baking trays with baking paper

Peel and chop the sweet potatoes and carrots into medium-sized chunks. Chop your onions into similar chunks, along with the two red chillis

Cut the tops of your bulbs of garlic. Place them and the chopped vegetables onto the baking trays

Once your oven has preheated, place the trays in for around 25 minutes

While your vegetables cook in the oven, make your stock. I used two stock cubes and around 100ml of boiled water. Follow the instructions on the pack of stock cubes you bought

Once your vegetables are cooked, take them out of the oven. Squeeze the garlic out of its skin and put it into your pot along with the vegetables

Add the stock, turmeric, ginger, salt and pepper to the pot. Let it simmer for around 15 minutes

After 15 minutes, take your immersion blender and blitz everything in the pot. It should turn into a lovely creamy orange soup. If you don't have an immersion blender, transfer the contents of the pot to a regular blender or food processor

Let it cook for a further 15 minutes and then serve