Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper
I roasted all the veg to get loads of flavour and then blended until smooth. Add the sweetpotatoes, carrotsand garlic cloves into a a large roasting tin
The method I use to make this Roast SweetPotatoand Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside. 1350g of chopped sweetpotato. 1salt and black pepper to season. 1fresh chopped coriander (cilantro). 1Add the parsnip, sweetpotato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins. 1When vegetables are almost ready you can make the soup. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender). 1Season as needed with salt and black pepper. 1Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
Leftovers Soup With CarrotsAndSweetPotatoes. SweetPotatoesAndCarrots. The soup came about because the last time I had to buy a bag of sweetpotatoes as the supermarket had sold out of loose ones
I wanted to keep the veg nice and chunky, so blended the sweetpotato with the stock first and then transferred it back to the saucepan with the vegetables
Clearly after this you need carrot, sweetpotatoand orange soup – recipe below – and if you haven’t a clue what I’m talking about (and I wouldn’t blame you) watch the video
I am super excited that Thai roasted squash andsweetpotatosoup is waiting for me in the fridge right now because nothing makes me feel cozier when the rain is at it again and I am not feeling so hot
I've been all about pistachios this week and whilst roasting some tomatoes to make bruschetta with my pistachio pesto I had a glut of roast tomatoes left over and also some baked sweetpotato so decided to make soup
Crumble in the stock cube and add the carrots. I'm sure roasted vegetables andsoup co-existed in the eighties and nineties, but I can't say they appeared in my house
I prefer sweetpotatoes to butternut squash in soup for some reason, and I feel that they have more a flavour themselves instead of taking on the flavour of whatever you cook them with
1 large sweetpotato, peeled and chopped (or can use butternut squash). 11 large carrot, finely chopped. 11 tsp of coriander. 1Salt and pepper to season. 1Finely chopped coriander. 11 large sweetpotato, peeled and chopped. 11 large carrots, finely chopped. 1Add onion, garlic, cumin seeds and turmeric and fry for a few mins to soften. 1Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat. 1Add the stock andsweetpotato. 1Bring to a boil and then simmer for 1 hour until all vegetables are softened. 1Roughly blend the soup with a stick blender, (you don’t want to over blend, as the soup is delicious with some chunks of vegetables). 1Season with salt and pepper to taste. 1Serve topped with fresh coriander. 1Add onion, garlic, cumins seeds and turmeric and fry for a few mins to soften. 1Add in the stock andsweetpotato
This soup is a mix of simple cheap carrots, I used baby but you can use any carrots, just adjust your sugar amount since baby carrots are usually sweeter, and simple spices and seasonings
In a pot heat up the oil, add the onion, garlic, sweetpotatoesand stir. Remove from the oven, peel and chop the potatoesand squeeze the garlic out of the skin
One thing I get a bit lazy about is making vegetable dishes like mash – but this particular use for left over carrotandsweetpotato mash is a bit of a winner
Roasted Pepper andSweetPotatoSoup by Chinskitchen. Blending at this stage will help to release and enhance the flavours of roastedsweetpotatoes, spicy chilli, glorious cumin andsweet garlic
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