4 cups Carrots ~ chopped 1 lt.
1½ cups Sweet Potato ~ chopped 375 mL.
½ large Spanish Onion ~ diced ½ large
6 cups Chicken Stock 1½ lts.
1 tsp. Salt 5 mL.

1 medium Tomato ~ diced 1 medium
¼ cup Cucumber ~ diced 60 mL.
¼ cup Red Onion ~ diced 60 mL.
1 Tbsp. Tomato Paste 15 mL.
3 Tbsp. V-8 Juice 45 mL.
½ tsp. Ginger ~ chopped 2 mL.
1 Tbsp. Chives ~ chopped 15 mL.
Salt, Black Pepper

Here’s How!

In a soup pot, cook the sweet potato and onion in the chicken stock uncovered until tender. Steam the carrots until cooked and add to the sweet potato/onion soup mixture. Return to the boil, remove and blend until smooth. Return to a soup pot and adjust the seasonings.

In a small bowl combine the tomato, cucumber, red onion, tomato paste, V-8 juice, ginger and chives together. Mix until all ingredients are incorporated and adjust seasonings.

To serve, ladle soup in a shallow soup bowl and spoon salsa into the middle.