Sweet potato soup
A simple, gently spiced sweet potato soup that brings sunshine to your table. Perfect as a starter or lunch, served with crusty bread.
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Ingredienser
- 1 tbsp sunflower oil
- 2 onions roughly chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 garlic clove crushed
- 2 carrots roughly chopped
- 1 kg sweet potatoes peeled and roughly chopped
- 1 litres vegetable stock
- 3-4 tbsp double cream
- crusty bread to serve (optional)
Gör så här
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.
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