Spiced Sweet Potato Soup

This spicy sweet potato soup will keep you warm as the seasons change.

prep time 20 mins total time 25 mins serves 2

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ingredients

• 1 carrot

• 2 medium-large sweet potatoes (approx 500-600g)

• 1 onion

• 2 garlic cloves

• Thumb of ginger

• 1/2 tsp chilli 

• 1 tsp cumin

• 1/2 tsp turmeric 

• 1/2 tsp cinnamon

• Pinch of nutmeg

• 1l veg stock

• Salt and pepper

• Coriander

• Juice of a lemon

• Coconut yoghurt (optional)

method

1. Chop the carrot and sweet potato into bite-sized chunks.

2. Peel, chop and thinly slice the onion, garlic and ginger. Add to a pan over medium heat with a dash of oil. Fry until softened.

3. Add the spices, along with a splash of water if needed, and fry for 1-2 mins.

4. Stir in the sweet potato and carrots, coating in the spices.

5. Pour in the vegetable stock, bring to a boil, then reduce to simmer.

6. Cook for 10-15 minutes, until the sweet potato is soft.

7. Season with salt and pepper, the juice of a lemon and remove from the heat.

8. Blend the soup until smooth and creamy. Top with some coriander, some coconut yoghurt and black pepper.

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notes

• You can substitute the sweet potato in this recipe for butternut squash or pumpkin if you like.

• You may notice I don’t use celery in my soup/stew recipes, simply because I don’t like it very much, and always end up with a few sprigs of celery in my fridge with no use. Add it in if you enjoy it!

• The coconut yoghurt is totally optional but gives that nice creamy swirl on top of your soup. Plus the coconut flavour really compliment the soup!

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