Looking for a nutritious and satisfying lunch? This soup has just enough spice, velvety texture, smoky flavour, and creamy weight to leave your belly feeling happy but not slowed down. Such an aromatic soup, it can be enjoyed both warm and cold.
Fair warning- there is a tiny bit of extra preparation involved in roasting the veggies beforehand, but this step is what makes this soup next-level delicious, and is required to get that smokiness and depth of flavour into your bowl. Have a bit of fun and try sprinkling cumin seeds on top for that bit of extra texture.
Grab a piece of crusty bread with loads of butter and enjoy!
What you need:
4-5 sweet potatoes
3-4 red capsicums
4 cloves garlic, unpeeled
5 cups vegetable or chicken stock
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground ginger
Salt and pepper to taste
Knob of butter (about 50g)
Fresh coriander to garnish (optional)
Preheat oven to 180 degrees C (fan-forced) and oil a baking tray.
Peel the sweet potatoes and roughly dice. Cut the capsicum into thick slices.
Place the veggies and the unpeeled garlic cloves on the baking tray. Pour some olive oil over and season. Roast for approximately 30-40 minutes, or until the vegetables are soft and starting to char at the edges.
Heat a glug of olive oil in large pot over medium heat and pop in the sweet potato and capsicum. Squeeze the roasted garlic out of their skins and add to the pot. Add spices and keep stirring until fragrant.
Add stock and bring to a simmer. Add the knob of butter.
Using a stick blender, blend until smooth and creamy.
Season, then serve. Garnish with fresh coriander and whole cumin seeds if you are feeling wild!
May the food you serve bring you joy.