Sweet potato soup

Ingredients

For 8 servings

• •1 c. à soupe sunflower oil
• •2 onions roughly chopped
• •1 c. à café cumin seeds
• •1 c. à café ground coriander
• •1 garlic clove crushed
• •2 carrots roughly chopped
• •1 kg sweet potatoes peeled and roughly chopped
• •1.5 l vegetable stock
• •3 -4 tbsp double cream
• •crusty bread to serve (optional)

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.