The rain clouds are rolling in on this cold, grey afternoon and I’m in the mood for a bowl of homemade soup! Sweet potatoes are the hero in this thick and hearty soup which is sure to chase away the chills in no time.
As a child I remember being offered sweet potato wedges at the dinner table and refusing them – the flavour put me off completely, I honestly detested them! Fast forward a few decades and I find myself eating sweet potatoes several times a week and experiencing feelings of panic when the potato drawer is empty. How things have changed! I usually roast my sweet potatoes and couldn’t wait to put together a soup recipe.
I must confess that I don’t reserve this sweet potato soup exclusively for the colder months. It might have something to do with my love for soup, my aforementioned obsession with sweet potatoes, or simply that this creamy soup recipe is one of my favourites! I also love the addition of peanuts – I tried this recently with a client recipe and the results were fantastic, so I decided to add them here too. I hope you love this soup as much as I do! Sprinkle with fresh coriander and serve with toasted sourdough slices for the perfect winter meal. (Pop the leftovers in the freezer!)
SWEET POTATO SOUP
- 10ml (2 tsp) olive oil
- 1 onion, chopped
- 3 medium carrots, peeled and roughly chopped
- 5ml (1 tsp) paprika
- 5ml (1 tsp) cumin
- 5ml (1 tsp) crushed garlic
- 5ml (1 tsp) crushed ginger
- 2.5ml (½ tsp) turmeric
- 125ml (½ cup) masala wine
- 800g sweet potatoes, peeled and cut into 2cm cubes
- 30ml (2 tbsp) peanut butter
- 1 litre (4 cups) vegetable stock
- salt and pepper
- fresh coriander, chopped to serve
- toasted sourdough to serve (optional)
1.) Heat the olive oil in a large pot over a medium heat. Add the onion and carrots and sauté for a few minutes.
2.) Add the paprika, cumin, garlic, ginger and turmeric. Sauté for 1 minute. Stir in the masala wine.
3.) Add the sweet potato and the peanut butter. Stir well to coat the potato in the spices. Leave to cook for 3-4 minutes, stirring regularly.
4.) Add the vegetable stock. Season. Stir well and bring to the boil. Reduce the heat and allow to simmer for 20 minutes, or until the potatoes are cooked through.
5.) Take the pot of the heat and allow the soup to cool. Blitz in a food processor until smooth. Check the seasoning.
6.) Reheat at serving time, sprinkle with coriander. Serve with the sourdough.