Sweet Potato and Tomato Soup

Sweet Potato and tomato soup

  • Vegetarian
A thick and creamy soup with hints of spice and ginger.

  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 2 Knorr vegetable stock pot
  • 400 g sweet potato washed and sliced into 2 cm cubes
  • 2 tablespoon oil
  • 2 onions finely chopped
  • 80 g carrots cut into 1 cm cubes
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 chilli pepper deseeded and finely chopped
  • 1/2 teaspoon cumin powder
  • 0.5 l water
  • 300 ml coconut milk
  • 200 g tomatoes cut into 1 cm cubes
  • 4 slices of sourdough bread

Garnish

  • 250 ml Greek yogurt
  • 50 g pumpkin seeds
  • chopped coriander leaves
  • 1 lime cut into quarters

Sweet Potato and Tomato Soup

  1. Pre-heat the oven to 200 degrees.

  2. Mix the sweet potato and the oil in an oven tray and roast in the oven for 20-30 minutes until soft and golden brown.

  3. Meanwhile put a casserole dish on the stove and add some oil, fry the onion and carrot cubes for 2 minutes.

  4. Add the minced garlic, ginger, chilli and cumin and heat for about 1 minute to release the flavours.

  5. Add the sweet potato and the tomatoes to the pan and deglaze with water and coconut milk.

  6. Stir in the Knorr Vegetable stock pots and bring to the boil.

  7. Let simmer for 10 minutes.

  8. If you like a smooth soup, blend the soup with a hand blender or keep some garnish to one side, blend the rest and put the remaining garnish into the soup bowls before serving the soup.

  9. Finish the soup with the garnish on top and the lime wedges on the side

  10. Lovely served with thick sourdough bread rubbed with garlic.

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