A delicious and wholesome soup to snuggle up with on a cozy night in.
Photo @Calamaffia
INGREDIENTS
- 2 tablespoons of olive oil
- 3 carrots, sliced
- 1 yellow onion
- 1 1/2 pound sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon chilli flakes
- 1/4 teaspoon paprika
- 4 cups vegetable stock or more for thinner consistency.
GARNISH (WITH ALL OR SOME)
- Pistachios
- Sunflower seeds
- Crumbled fetta
- Paprika
- Chilli flakes
- Cracked black pepper
INSTRUCTIONS
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Heat the oil in a large saucepan on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
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Add the garlic, ginger, chilli flakes and paprika. Stir for 2-3 minutes or until fragrant.
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Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
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Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
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To serve, pour into a bowl and garnish with coconut cream or yoghurt, chopped pistachios, red chilli flakes, cracked black pepper and watercress.