Sweet potato & cumin soup
ingredients
- 1 tbsp olive oil
- 1 small onion
- 900g sweet potatoes, peeled and cut into cubes
- 450g carrots, cut into cubes
- thumb sized piece fresh root ginger, peeled and grated
- 1 tsp ground cumin
- 1.4 litres vegetable stock
- 1 tbsp of mild curry powder
- salt and pepper
- Greek yoghurt & chopped chives to garnish (optional)
- Fresh wholemeal bread to serve (optional)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1 Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger and cumin and fry over a high heat, stirring, for 10 minutes.
2 Add the stock, bring to the boil, then season with salt and black pepper. Cover with a lid and simmer over a low heat for 20-30 minutes.
3 Carefully scoop out half the vegetables into a bowl using a slotted spoon. Whiz the remainder in a processor or blender until smooth, then return to the pan.
4 Add the reserved vegetables, bring to the boil again.
5 To serve, garnish with a swirl of yoghurt and some chopped chives.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is excluding optional extras.