Warming sweet potato and ginger soup

Name: Warming sweet potato and ginger soup
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg sweet potato, skin on, roughly chopped; 2 eating apples, such as braeburn, cored and cut into wedges; 1 tbsp olive oil; 2 tbsp coconut oil; 1 onion, finely chopped; 2 tsp coriander seeds, crushed; 2 tsp cumin seeds, crushed; 20g fresh ginger, grated; 400ml full-fat coconut milk; 750ml good quality vegetable stock; 1 tsp salt; Greek yogurt and fresh coriander leaves to serve

Easy
March 2016

Easy
March 2016

Serves 6
Hands-on time 30 min, oven time 40-45 min

A healthy sweet potato soup recipe made with warming spices and a ginger kick.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 369kcals
Fat: 18.5g (14.3g saturated)
Protein: 4.1g
Carbohydrates: 43g (17.2g sugars)
Fibre: 7.2g
Salt: 1.7g

Nutrition: per serving

Calories: 369kcals
Fat: 18.5g (14.3g saturated)
Protein: 4.1g
Carbohydrates: 43g (17.2g sugars)
Fibre: 7.2g
Salt: 1.7g

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Ingredients

1kg sweet potato, skin on, roughly chopped
2 eating apples, such as braeburn, cored and cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable stock
1 tsp salt
Greek yogurt and fresh coriander leaves to serve

1kg sweet potato, skin on, roughly chopped
2 eating apples, such as braeburn, cored and cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable stock
1 tsp salt
Greek yogurt and fresh coriander leaves to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Spread the sweet potato pieces and apple wedges in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until softened and golden.
Meanwhile, in a large saucepan, heat the coconut oil. Add the onion and fry over a low-medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5-10 minutes until fragrant.
Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer. Once the sweet potato and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth – wrap a tea towel around the pan to prevent the soup from splashing while you whizz it. (Or carefully blend in batches in a jug blender.)
Serve with a swirl of yogurt and a sprinkling of coriander. Have some crusty bread on hand for dunking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Spread the sweet potato pieces and apple wedges in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until softened and golden.
Meanwhile, in a large saucepan, heat the coconut oil. Add the onion and fry over a low-medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5-10 minutes until fragrant.
Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer. Once the sweet potato and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth – wrap a tea towel around the pan to prevent the soup from splashing while you whizz it. (Or carefully blend in batches in a jug blender.)
Serve with a swirl of yogurt and a sprinkling of coriander. Have some crusty bread on hand for dunking.

delicious. tips

Fresh stock makes a big difference to soup. Buy the best quality you can afford.
You can prepare this soup up to 1 week in advance, then store in a sealed container in the fridge. Or freeze for up to 3 months; thaw to reheat.

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