Niamh Doherty

Spiced Sweet Potato Soup

In Soup on April 18, 2010 at 21:16

This recipe is an adaptation of Bill Granger’s Spiced Carrot Soup with Lime recipe, which features in Feed Me Now. I’d made it before and loved it, but decided to try my own version when faced with a plate of leftover sweet potato wedges after dinner one night.

This soup is gorgeous – sweet, warm, tangy and hugely comforting. If you’re a spice wimp, don’t worry; the soup is spiced rather than spicy, and is therefore headily aromatic as opposed to uncomfortably hot. To serve, add a dollop of creme fraiche or yoghurt, and provide some lime wedges for squeezing over, too. This serves 4 people, and when I’ve eaten my fill I freeze the leftovers. The soup reheats perfectly, straight from the freezer, and is great to keep on hand for days when there is – or it feels like there is – nothing in the house. I can’t tell how comforting it is to realise, when on the verge of rage-filled, hunger-induced tears, that this soup is waiting patiently in the freezer, leaving you mere minutes from sublime succour.

Spiced Sweet Potato Soup (adapted from Bill Granger’s Spiced Carrot Soup with Lime, in Feed Me Now)

Ingredients:

500g sweet potatoes, peeled and cut into chunks

1 tbsp olive oil, plus extra for drizzling over the sweet potatoes

1 onion, diced

1 garlic clove, crushed and chopped

1/2 tsp ground cumin

1/2 tsp ground turmeric

3/4 tsp ground cinnamon

750ml chicken or vegetable stock

Juice of 1 lime

salt & pepper

Method:

1. Firstly, preheat the oven to 190 Celcius. Put the chunks of sweet potato on a baking tray, season, and drizzle with olive oil. Place in the oven and roast for 20-30 minutes, or until the sweet potato is tender to the point of a knife. Remove from the oven and set aside.

2. Heat 1tbsp of olive oil over a medium-high heat in a large saucepan, and add the diced onion. Cook gently, stirring occasionally, until translucent.  Add the garlic and spices, and cook until fragrant.

3. Tip in the cooked sweet potato and pour over the stock.

4. Bring to the boil, and set on a low simmer for 5 or 10 minutes to let the flavours infuse.

5. Allow the soup to cool slightly before pureeing with a hand-held blender.

6. Add salt and the juice of 1/2  a lime to taste. Add more lime juice if necessary.

7. Ladle into serving bowls and garnish with a dollop of creme fraiche or yoghurt. Serve with extra lime wedges to squeeze over.

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  1. Niamh, BBB’s mother just bought me a hand blender. Needless to say this will be its maiden voyage!

  2. Fair play to ya Mammy! Hope the visit went well and she was blown away by your cheesecake :o)

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