Creamy sweet potato soup
Sweet potatoes are packed with natural, easy-to-digest carbohydrates and muscle-relaxing potassium. They also contain calcium, which can help us produce sleep-inducing melatonin. The spices and rich color of this soup make it a favorite with everyone I make it for—pure joy in a comforting bowl. Freeze it in portions and reheat gently on the stovetop.
SERVES 6 | Prep time: 10 minutes | Cooking time: 30 minutes
2 lb 4 oz sweet potato, cut into 1¼-inch chunks
1 small onion, cut into wedges
2 garlic cloves
a glug of olive oil
2 tbsp maple syrup
sea salt and freshly ground black pepper
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red pepper flakes
1 tsp ground turmeric
1 tsp smoked paprika
1 cup veggie stock (see this page for homemade)
1 (13.5-oz) can coconut milk
1 tsp black sesame seeds
freshly chopped cilantro
Preheat the oven to 400°F. Line a roasting pan with parchment paper. Place the sweet potato, onion, and garlic in the lined pan. Drizzle with olive oil and the maple syrup. Toss to coat and season with salt and pepper. Roast for 25 to 30 minutes, or until golden and tender.
Melt the coconut oil in a large saucepan and lightly toast the seeds and spices for 1 minute. Add the roasted veg and give it all a good stir.
Pour in the veggie stock and coconut milk and season well with salt and pepper. Warm through thoroughly.
In a blender or using a handheld blender, blitz the soup, leaving a little texture. Serve garnished with black sesame seeds, sunflower seeds, chopped walnuts, chopped cilantro, and extra chile flakes if you like it hot.