Wednesday, 20 July 2011

Sunny Sweet Potato and Cumin Soup

The weather has been so unseasonably dull for July in England. This bright, sunny coloured soup will make you feel a little brighter and the spicy kick may even stop you reverting to Autumnal tendencies a few months early.

Plus, sweet potatos are full of good stuff, lots of vitamin C and iron. As with most soups, it's very easy to make.

Ingredients (to create about 4 large portions.)
1 onion (chopped)
4 cloves garlic (finely sliced or crushed)
1 heaped tsp cumin
1 red chilli (a teaspoon of dried chili will also do.)
about 500g sweet potatos (peeled and quartered)
700ml chicken / vegetable stock
Olive oil

To make and cook:
1. sweat the onion in the olive oil for a few minutes over a medium heat
2. Add the garlic, chilli and cumin and fry for just a minute
3. Add the sweet potatos and coat them in the mixture - stirring all the while.
4. Pour over the stock and simmer over a low heat for at least 20mins or until the potatos are cooked through and fall part easily. (I see no problem in leaving this to simmer over a very low heat for up to an hour.)
5. Blend all of the ingredients together and season with salt and pepper to taste.

Serve with a good swirl of natural yogurt or sour cream and a grinding of pepper.


  1. Ooh nice and thick! Imagine the fantastic dunking!

  2. You're making me miss dreadful, cold winter just so I can go back to eating thick sweet potato soups like this.


Thank you for visiting, we love reading your comments and very much appriciate feedback. Please follow us if you like what we're doing ♥