Spicy sweet potato and tomato soup

YOU Low Carb - - Contets -

Sweet pota­toes con­tain less starch than pota­toes. If you fol­low a low-carb eat­ing plan you can eat two to three sweet pota­toes per week. 15-30 ml (1-2 T) co­conut or olive oil 2-5 ml (½-1 t) cumin seeds 2 medium onions, chopped 2 spring onions, chopped 1 medium sweet potato, peeled, chopped into medium-sized cubes 3 toma­toes, skinned and roughly chopped

or 1 can (410 g) sugar- and preser­va­tive-free toma­toes 15 ml (1 T) tomato paste 750 ml (3 c) veg­etable or chicken stock 10 ml (2 t) masala or curry paste sea salt and black pep­per to taste green chilli or bird’s eye chilli (op­tional) cherry toma­toes, cumin seeds, masala pow­der, fresh co­rian­der to gar­nish (op­tional)

1 Heat the oil in a large pot. Add the cumin seeds and al­low to siz­zle for a few min­utes. 2 Add the onions and spring onions and sauté un­til translu­cent. 3 Add the sweet potato cubes, toma­toes, tomato paste, stock and masala or curry paste. Cover with a lid and bring to the boil. Re­duce heat to medium and sim­mer for 20 min­utes or un­til the sweet potato is cooked. Sea­son with salt, pep­per and chillies, if us­ing. 4 Purée un­til smooth with a stick blender or in a food pro­ces­sor. 5 Gar­nish with cherry toma­toes, cumin seeds, masala and co­rian­der, if us­ing.

Prepa­ra­tion time: 15 min­utes Cook­ing time: 20-25 min­utes

1,25 litres (5 por­tions)

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