Follow these steps for perfect results
olive oil
onions
roughly chopped
garlic cloves
crushed
red chile
seeded and chopped
sweet potatoes
peeled and roughly chopped
carrots
peeled and roughly chopped
vegetable stock
Heat olive oil in a large saucepan.
Fry onions and garlic until soft and golden.
Stir in chilies, sweet potatoes, and carrots.
Add vegetable stock.
Cover and bring to a boil.
Simmer for 20 minutes or until veggies are tender.
Puree the soup, in batches if necessary.
Return to the pan.
Season to taste.
Add a bit of water if necessary to adjust the consistency.
Serve with crusty bread.
Expert advice for the best results
Roast the sweet potatoes and carrots before adding to the soup for a deeper flavor.
Add a squeeze of lime juice at the end for extra zing.
Top with a swirl of coconut milk for added richness.
Add a pinch of smoked paprika for smoky notes
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in bowls garnished with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro.
Serve with crusty bread or grilled cheese sandwiches.
Garnish with a swirl of coconut milk or sour cream.
Top with chopped cilantro or parsley.
The slight sweetness complements the sweet potato.
A hoppy pale ale cuts through the richness of the soup.
Discover the story behind this recipe
Comfort food, often enjoyed during colder months.
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