Spicy Sweet Potato Soup. photo by JMorton
Autumn or fall is just around the corner. The air is definitely chillier, the evening shorter.
Warming soups are now much needed and appreciated more if they are really tasty.
And we have just the business here, spicy sweet potato soup is a delicious one dish meal. It is easy to make and really filling and warming, a true taste of home.
I love sweet potato or camote as a child. But I have come to love them all over again after watching Korean and Japanese dramas where boiled sweet potatoes were often shared and enjoyed by lovers and within families. So sweet! 🙂
Anyway, for the recipe:
1½ tbsp olive oil
1 onion, chopped finely
2 garlic cloves, peeled and crushed
2 red bell peppers, deseeded and diced
250g sweet potato, peeled and diced
350g tomatoes, chopped (2 cans plum tomatoes, drained and chopped)
¼ tsp of turmeric powder
¼ tsp chilli powder
½ tsp ground cumin
½ tsp caster sugar
salt and ground black pepper to taste
1½ pints vegetable stock or 3 bouillon cubes dissolved in 1.5 pints of hot water
Method of preparation:
Using a large saucepan, heat a tablespoon of olive oil. Add the garlic and onion then gently cook until softened and translucent. This may take about 3 – 5 minutes over moderate heat. Do not brown or burn. 🙂
Put in the the red peppers, sweet potatoes and tomatoes. Also tip in the turmeric powder, chilli powder and cumin. Cook for 5 minutes until vegetables start to soften.
Turn up the heat and pour in the vegetable stock. Bring to a boil. Reduce the heat, cover the saucepan and leave to simmer for up to half an hour or until the vegetables are completely tender.
Remove from heat and allow the soup to cool down.
It can then be pureed using a blender or run into a sieve, leaving off all solids such as tomato rinds.
Return the pureed soup to the pan and heat up.
Serve by adding a tiny pinch of salt and ground black pepper as well as a squirt of olive oil.
Enjoy with some buttered bread!