Well it might be February but it’s certainly not quite Spring yet here in the UK! But don’t worry, I’ve got a yummy new soup recipe to warm you up and it’s the perfect one for you curry lovers out there! Creamy thick and chunky spiced roasted sweet potato and pumpkin soup.
Ingredients
🍠 Roasted sweet potatoes
➡️ 3 medium peeled and diced sweet potatoes
➡️ Drizzle of olive oil
➡️ 1 tbsp garam masala
➡️ 1 tbsp cumin
➡️ 1 tbsp turmeric
➡️ 1 tbsp mild curry powder
🍲 Soup
➡️ 1 tbsp olive oil
➡️ 1 diced onion
➡️ 1 diced clove garlic
➡️ 1 tsp chopped ginger
➡️ 250g chopped mushrooms
➡️ 3 large peeled and chopped carrots
➡️ 1 tin coconut milk
➡️ 1 tin pumpkin puree
➡️ 2 tins full of water
➡️ 1 veggie stock cube
➡️ 1 tbsp mild curry powder
➡️ 1 tbsp cumin
➡️ 1 tbsp garam masala
➡️ 1 tbsp turmeric
➡️ Sprinkle salt and pepper
Directions
✅ Pre-heat oven to 180° Celsius
✅ Pop the diced sweet potatoes in a bowl, add the spices and mix well coating all of the potatoes
✅ Pop them in the oven for 1 hour
✅ Whilst the potatoes are roasting, heat the oil in a large pan
✅ Add in the onion and gently fry
✅ Add in the garlic and ginger and gently fry
✅ Add in the mushrooms and cook until softened
✅ Add the remaining ingredients and stir through
✅ Leave to simmer until the carrot has softened
✅ Add half of the potatoes to the soup mix
✅ Use a soup maker to gently blend leaving chunky veg
✅ Serve in a bowl
✅ Top with more roasted sweet potato
Enjoy!
With love, Tash ❤
P.S Have you tried my vegan roasted sweet potato and cabbage soup yet?
Happy Healthy Tash 