Spicy Sweet Potato Soup
This spicy sweet potato soup is a fave among our members, perfect for lunch or as a healthy snack.
- spray oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 large carrots, diced
- 1/2 tsp turmeric
- 1/4 tsp smoked paprika
- a small pinch of chilli flakes
- 600g sweet potatoes, peeled and cubed
- 900ml hot vegetable stock
- 2 tbsp reduced-fat crème fraîche
- 2 tsp mixed seeds e.g. pumpkin, sunflower, sesame
- salt and freshly ground black pepper
Lightly spray a large saucepan with oil and set over a low heat. Cook the onion, garlic and carrots for 10-15 minutes, stirring occasionally, until softened and golden. Stir in the spices and chilli flakes and cook for 1 minute.
Add the sweet potato and cook for 2 minutes, stirring. Pour the in the hot stock and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes until all the vegetables are tender.
Blitz the soup in batches in a blender or food processor until thick and smooth. Return the soup to the pan and reheat over a low heat. Stir in the crème fraîche and season to taste with salt and pepper. Ladle the hot soup into shallow bowls and serve sprinkled with mixed seeds.
Serve with 60g of Porridge Bread…delish!