Sweet potato soup

Method

1. 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.

2. 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.

3. 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.

Nutrition

calories

226 calories

fatContent

10 grams fat

fiberContent

6 grams fiber

sugarContent

11 grams sugar

sodiumContent

0.61 milligram of sodium

proteinContent

3 grams protein

carbohydrateContent

27 grams carbohydrates

saturatedFatContent

5 grams saturated fat

Indicative values from the source, for the original recipe.

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