Sweet Potato Soup

During the winter I love making soups.  They are so easy and enable me to use up vegetables that have been bought for other dishes.  As much as possible I try to have some home-made chicken stock in the freezer, if I have run out Marigold vegetable boullion will do a fine job.

Ingredients

• 1 kilo sweet potatoes, peeled and chopped into chunks
• 1 medium sized potato, peeled and chopped into chunks
• 2 onions, diced
• 1 carrot, peeled and chopped
• 800 ml stock
• 2 cloves of garlic, sliced
• 1 tsp chilli flakes
• 1 tsp garam masla powder
• 1 tsp ground coriander
• 1 small red chilli, deseeded and sliced in half
• seasoning
• 3 tbsp cream

Method

1. In a large saucepan heat 2 tbsp of vegetable oil and gently fry the onion and garlic until soft.
2. Add all the spices and chilli and stir until mixed in.
3. Add all the vegetables and ensure that they are coated in the spices.
4. Cover and let the vegetables sweat for about 10 min on a low temperature.
5. Add the stock and seasoning.
6. Cook until all the vegetables are soft, approx 20 - 30 min.
7. Allow to cool if you have time and blend.  I never have time and use a handblender for speed.
8. Add cream and check for seasoning.
9. Serve with chopped fresh coriander and either spelt buns or naan bread.