The best sweet potato soup

I wasn’t planning on sharing ANOTHER soup recipe so soon. But then again, it’s raining today and I got drenched in a matter of seconds ….. so soup for dinner it is 🙂

My love for sweet potatoes is growing stronger by the week. They are so versatile! Roasted, mashed, made into a dip, or soup, or hidden in a dessert – possibilities are endless and delicious.

This soup is perfect for winter or when you have the sniffles. Or a sore throat actually. It’s ridiculously creamy and smooth and packs so much soothing, healing goodness. It’s also quite filling!

I made this soup in my Magimix Cook Expert and I cannot say enough how much I love it. It is the reason my diet consists of so much soup lately – because it’s so so so easy to make 😀

On another note, I reviewed another book on Insta. I recently finished Twelve Years a Slave and here’s why you should read it too.

Happy cooking!

The best sweet potato soup

Serves aplenty!

Ingredients

  • 1 sweet potato, diced
  • 1 beetroot, diced
  • 2 carrots, diced
  • 1 tsp cumin
  • 1 tsp cinnamon
  • pinch chili
  • 1 tsp dry thyme
  • 3 TBSP olive oil
  • .
  • 2/3 tsp turmeric
  • 2/3 tsp smoked paprika
  • 400ml canned tomatoes
  • 600ml water
  • 270ml coconut milk
  • salt and pepper to taste
  • 1/2 cup red lentils
  • 2 handfuls of cashews
  • toppings: fresh herbs, toasted pumpkin seeds

Steps for Magimix Cook Expert

  1. Add the first set of ingredients (sweet potato, beetroot, carrot, cumin, cinnamon, chili, thyme and olive oil) to the cooking bowl and simmer for 15 minutes on speed 1A at 110C.
  2. Add the rest of the ingredients (turmeric, smoked paprika, tomatoes, water, coconut milk, salt, pepper, cashews and lentils) and put on Creamed Soup setting for 30 minutes.
  3. Serve with fresh herbs and toasted pumpkin seeds.

Steps for cook top:

  1. Add the first set of ingredients (sweet potato, beetroot, carrot, cumin, cinnamon, chili, thyme and olive oil) to a medium pot on medium heat and sautee for 15 minutes, occasionally stirring.
  2. Add the rest of the ingredients (turmeric, smoked paprika, tomatoes, water, coconut milk, salt, pepper, cashews and lentils) and bring to a boil. Then lower the heat and simmer covered for half hour.
  3. Allow the soup to cool a bit and then transfer to a blender and puree. Depending on the size of your blender jug, you might need to do this in two or three batches.
  4. Return the soup to the pot to warm up before serving, if needed.
  5. Serve with fresh herbs and toasted pumpkin seeds.
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