Sweet potato soup
Bring a little sunshine to your table with our simple, gently spiced sweet potato soup. Perfect for a starter or lunch, served with crusty bread
- Prep:20 mins
Cook:35 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 226
- fat 10g
- saturates 5g
- carbs 27g
- sugars 0g
- fibre 6g
- protein 3g
- salt 0.61g
Ingredients
- 1 tbsp sunflower oil
- 2 onions , roughly chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 garlic clove , crushed
- 2 carrots , roughly chopped
- 1kg sweet potatoes , peeled and roughly chopped
- 1.5 litres vegetable stock
- 3-4 tbsp double cream
- crusty bread , to serve (optional)
Method
Heat the oil in a large saucepan over a medium-low heat. Tip in the onions, add a pinch of salt and fry for 10-12 mins until softened but not golden.
Add the cumin seeds, coriander and garlic, fry for a minute until fragrant, then tip in the carrots and cook for a few minutes until starting to soften. Stir in the sweet potatoes and cook for a few minutes more.
Pour in the vegetable stock, bring to a simmer (turning the heat up to medium if needed) and cook for 20-25 mins until the sweet potato and carrots are tender. Blitz using a hand blender (or transfer to a jug blender), then stir in 3-4 tbsp cream according to preference. Season to taste and serve with crusty bread, if you like.
