Curried Sweet Potato Soup

Spice up your lunchtimes with this healthy soup, which is surprisingly simple to make. The carefully balanced spices are delicious with sweet and velvety sweet potato.

Cooking Time 20 minutes
Fry Fry
Serves Serves 3-4

Ingredients

  • 1 tablespoon Hillfarm Cold Pressed Rapeseed Oil
  • 2 red onions, thinly sliced
  • 2 large garlic cloves, finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 green chillies, thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black mustard seeds
  • 1 heaped teaspoon turmeric
  • 800g sweet potatoes, diced into 3cm chunks, skins left on
  • 375ml vegetable stock
  • Handful of chopped tomatoes
  • Coriander, roughly chopped
  • 1 tablespoon cashew nuts

Method

  1. Heat the rapeseed oil in a large pan over a medium heat, add the onions, garlic, ginger and chillies, and cook for 4-5 minutes, or until softened.
  2. Add all the spices and stir until they become fragrant.
  3. Add the sweet potato and stock and simmer for about 15-20 minutes, or until the sweet potato is soft.
  4. Next, blend all the ingredients together, seasoning with salt.
  5. Return the pan to the stove and gently reheat while lightly toasting the cashew nuts under the grill.
  6. Serve in warm bowls, add the chopped tomatoes and cashew nuts   and scatter with the coriander.

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