Spicy sweet potato and tomato soup
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)