Creamy Sweet Potato, Carrot, and Ginger Soup

Peel and finely chop the sweet potato, carrots and onion.

Put a little olive oil into the pan you'll be using to make the soup. When hot, add the onion and lightly fry for 3 minutes, stirring often.

Add the sweet potato and carrot to the pan, season with a little salt, and cook for 5–7 minutes over medium heat, stirring regularly and taking care not to burn.

Then add the freshly grated ginger (if you don't have fresh, you can use ground ginger) and a pinch more salt. Stir.

Add water (or broth, if you prefer and have it at hand) until the liquid covers the ingredients by half an inch. Cover and cook, about 20 minutes. When you see that the vegetables are tender, transfer to a blender, puree, and serve.