Thursday, 6 March 2014

Roasted sweet potato and ginger soup

This soup is so tasty, the roasting really brings out the natural sweetness and makes for a deeper flavour.

Serves 4
1 tbsp virgin coconut oil
1 inch piece of ginger, grated
2 garlic cloves, finely chopped
2 onions, diced
3 sweet potatoes
8 tomatoes
1 can of chickpeas, drained
1.5 litres of vegetable stock
Lime wedges to serve
Coriander (cilantro) for garnish (optional)
Sea salt and pepper to taste

Scrub and chop the sweet potatoes into 2 inch sized pieces.
Add them to a lightly oiled baking tray, throw the tomatoes over the top and roast at 180 degrees for around 30 mins or until cooked through.

While the potatoes are roasting, saute the onion, garlic and ginger in the coconut oil. Add the roasted veg, stock and seasoning, bring to a boil, then reduce to a simmer. Simmer for 10-15 mins and blend to your desired consistency. Lastly, add in the chickpeas and heat through for around 10 more minutes. It really is such a simple soup! Great served with the lime wedges and coriander.

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