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
2 medium-large sweet potatoes (approx 500-600g)
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
Juice of a lemon
Coconut yoghurt (optional)
Chop the carrot and sweet potato into bite-sized chunks.
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.
Add the spices, along with a splash of water if needed, and fry for 1-2 mins.
Stir in the sweet potato and carrots, coating in the spices.
Pour in the vegetable stock, bring to a boil, then reduce to simmer.
Cook for 10-15 minutes, until the sweet potato is soft.
Season with salt and pepper, the juice of a lemon and remove from the heat.
Blend the soup until smooth and creamy. Top with some coriander, some coconut yoghurt and black pepper.
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!