Sweet Potato Soup
4 standard portions
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 large carrot (peeled and diced)
- 3 cloves garlic (minced)
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne powder (only add if you like heat)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 (1 liter) cups vegetable stock
- 4 sweet potatoes (1 ½ pounds in total, 700g, peeled and cut into chunks, Note 1)
Method
- In a dutch oven or saucepan, heat olive oil, add the onion and carrot and sauté for a few minutes until the onion is translucent and the carrot has softened a little.
- Add garlic, and cook for 30 seconds.
- Add the spices, and cook for 30 more seconds.
- Pour the stock to avoid the garlic from getting burnt. Add the sweet potatoes.
- Over medium high heat, bring to a boil then lower the heat and simmer the soup covered until the sweet potatoes are fork tender (mine took 15 minutes but it depends on the size of the sweet potato chunks).
- Remove from heat, and blend until smooth (you can use an immersion blender, but I prefer a high powered blender and just ladle the soup into the blender jug and blend for 45 seconds).
- Serve warm with garlic bread.