Roasted Roots Soup
This hearty soup serves 6, at only 1 bite per serving
- 300g sweet potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 3 tomatoes, halved
- 2 red peppers, de-seeded
- 2 red onions, quarterd
- 4cm fresh root ginger, finely chopped
- 1/2 tsp smoked paprika , plus extra to garnish
- 1 tsp ground cummin
- 300ml low-fat coconut milk
- 1 bay leaf
- salt and pepper to taste
- fresh coriander leaves, to garnish
Preheat the oven to 200° C/gas mark 6. Spray the vegetables with oil and roast in a roasting tin in the oven for 40 minutes or until cooked, stirring halfway through. Remove from the oven and allow to cool, then peel the skin from the peppers and tomatoes and discard. Chop the peppers.
For a chunky soup, chop up the roasted roots, put in a saucepan with the remaining ingredients and 800ml water and stir everything together. Or you can put the vegetables in a blender with all the other ingredients except the bay leaf and whiz up to give a smoother soup; then you put this in a pan with 800ml water and the bay leaf and give it a good stir.
Season with salt. Bring to boil, stirring, then reduce the heat to a simmer for 20 minutes to let the flavours settle down together.
Sprinkle a little smoked paprika and black pepper on top, then garnish with coriander leaves.