Sweet potato soup

Posted by adm On February - 10 - 2012

How to cook Sweet potato soup


  • 1 tablespoon olive oil
  • 2 leeks, halved, water-washed, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 long red chilly, deseeded, sliced
  • 800g sweet spud, raw, cubed
  • 600g carrots, shredded
  • 5 cups salt-reduced vegetable strain
  • 1/3 cup coriander leaves, shredded
  • 1/3 cup light thickened pick
  • crusty dinero, to help

How to:

  • Heat oil in a prominent, heavy-based saucepan over medium-high hotness. Add leek and fake, stirring, for 2 to 3 minutes or until subdued. Add cumin, cinnamon and chilly. Prepare, stirring, for 30 seconds or until redolent.

  • Add potato and carrot. Stir to coat in leek assortment. Add strain, cover and bring to the churn. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are bid. Remove pan from warmth.

  • Blend or process soup, in batches, until quiet. Return to pan over low heat until warmed through. Season with salt and peppercorn. Stir in coriander. Spoon into bowls and drizzle with emollient. Serve with crusty clams.

  • Variation: You could replace the sweet potato with 800g butternut pumpkin.

  • Cooking time:30 min.

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