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Sweet potato soup

Two bowls of sweet potato soup

Sweet potato soup

Name: Sweet potato soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 tbsp sunflower oil; 2 onions roughly chopped; 1 tsp cumin seeds; 1 tsp ground coriander; 1 garlic clove crushed; 2 carrots roughly chopped; 1kg sweet potatoes peeled and roughly chopped; 1.5 litres vegetable stock; 3-4 tbsp double cream; crusty bread to serve (optional)

Samuel Goldsmith

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Serves 8

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 3 out of 5.2 ratingsRate

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Bring a little sunshine to your table with our simple, gently spiced sweet potato soup. Perfect for a starter or lunch, served with crusty bread

Egg-free

High-fibre

Low calorie

Low sugar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
2 onions

roughly chopped
1 tsp cumin seeds
1 tsp ground coriander
1 garlic clove

crushed
2 carrots

roughly chopped
1kg sweet potatoes

peeled and roughly chopped
1.5 litres vegetable stock
3-4 tbsp double cream
crusty bread

to serve (optional)

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Nutrition: Per serving

kcal226
fat10g
saturates5g
carbs27g
sugars11g
fibre6g
protein3g
salt0.61g

Method

step 1

Heat the oil in a large saucepan over a medium-low heat. Tip in the onions, add a pinch of salt and fry for 10-12 mins until softened but not golden.
step 2

Add the cumin seeds, coriander and garlic, fry for a minute until fragrant, then tip in the carrots and cook for a few minutes until starting to soften. Stir in the sweet potatoes and cook for a few minutes more.
step 3

Pour in the vegetable stock, bring to a simmer (turning the heat up to medium if needed) and cook for 20-25 mins until the sweet potato and carrots are tender. Blitz using a hand blender (or transfer to a jug blender), then stir in 3-4 tbsp cream according to preference. Season to taste and serve with crusty bread, if you like.

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A star rating of 3 out of 5.2 ratings

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