This Sweet Potato Soup is a great one pot recipe that delivers amazing flavor in every spoonful. Packed with fresh ingredients and a spice blend that adds a depth a flavor to the overall profile of the dish; this soup is definitely one to add to your Souper Saturday repertoire. The creamy and hearty finish of this sweet potato soup comes from the grated sweet potato that is added at the beginning of the cooking process and sautéed with onion, ginger, garlic and pimento to develop a flavorful sweet potato base.
Sweet Potato Soup
Ingredients
- 2 lbs sweet potato cubed & grated
- 2 cups carrots cubed
- 2 large onions diced
- 6 cloves garlic minced
- 2 tbsp ginger minced
- 4 pimentos finely chopped
- 1 sprig rosemary finely chopped
- 1 scotch bonnet pepper
- 1 bay leaf
- 1 cup coconut milk
- 1 tbsp roucou
- 1/4 tsp coriander seeds
- 1/4 tsp geera
- 1/4 tsp methi/fenugreek
- 5 tbsp olive oil
- 5-6 cups boiling water
- salt & black pepper to taste
Method
- Toast coriander, geera and methi in a frying pan until fragrant.
- Transfer to a mortar and pestle then grind into a powder
- Heat up oil in a pot then add onions, sauté for 1 minute
- Add garlic, ginger, pimento and spice blend then sauté for 1 minute
- Add grated sweet potato and rosemary then season with salt and black pepper to taste
- Add coconut milk, cover and simmer on medium heat for 3 minutes
- Add bay leaf, roucou, carrots, sweet potato then toss until combined
- Add hot water and scotch bonnet pepper. Cover then allow to cook for 12 minutes or until carrots and sweet potato are tender.
- Adjust salt and black pepper to taste.
- Finish 1/2 teaspoon of fresh rosemary
- Serve & Enjoy
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