The perfect autumnal soup. Filling, warming and dairy-free.
Sweet potato soup is a big bowl of comfort in the colder months. The ingredients are affordable, it's easy enough to make, and is great for lunches during the week. I added yam to mine as a Ghanaian twist (and also to avoid waste), but don't worry, you can use white potato as a substitute.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 3-4
INGREDIENTS
- 2 tbps olive oil
- 1 large or 2 medium sized sweet potato, peeled and cut into chunks
- 2 medium slices of yam, peeled and cut into chunks (Substitute for 1 medium size white potato)
- 2 carrots, peeled and cut into chunks
- 1 large white onion, peeled and cut into chunks
- 3 cloves of garlic, peeled
- 150-300mls chicken/vegetable stock
- 165mls coconut milk
- 1/2 tsp each cumin and paprika
- 3 cardamon pods
- Salt to taste
METHOD
1. Place all your chopped vegetables (excluding yam/white potato) into a roasting tray.
2. Pour over your olive oil and spices and mix to evenly coat
3. Transfer to preheated fan oven set at 180 degrees and roast for about 30 minutes ( or until sweet potato is cooked and you have some browning on the edges. The caramelisation adds to the flavour so don't worry too much about a little browning.
4. While that's roasting, cover your yam/white potato with cold water and boil on a medium heat till cooked through.
5. When all the roasted vegetables and yams or potatoes are cooked, allow to cool before transferring into a blender.
6. Pour in half of your stock and blend, keep adding more stock while blending until you get to your preferred soup consistency (I like mine a little thick, what I call 'perfect bread dipping consistency'!).
7. Pour blended soup into a pan, bring to a gentle simmer and add your coconut milk.
8. Add salt to taste then ready to serve. I topped mine with some seeds, croutons and a little paprika but feel free to jazz it up however you fancy.
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