It has been a while since I have posted anything, but have a few recipes available to post again. I am SO excited to share what we have been up to.
We have this delicious recipe that is a must-try! – make sure to save this recipe for the cold days!
Creamy roasted Sweet Potato soup, ready in less than an hour!
Here is how we did it:
Ingredients:
- Sweet Potatoes washed, peeled, finely diced
- Carrots washed, peeled and finely diced
- 2 table spoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 yellow onion finely chopped
- 2 teaspoons minced garlic
- 4 cups chicken stock
- 1/4 cup milk or cream to add at the end (keep aside)
Method:
- pre heat the oven to 200 Degrees Celsius
- spray a baking tray and add the carrots and sweet potatoes
- drizzle with olive oil
- sprinkle with ground cumin, salt and pepper put in the oven and bake for 20 minutes or until soft.
- in a big pot, over medium heat, heat some olive oil and cook the onions till done.
- add the garlic and cook for 30 seconds more.
- add the 4 cups chicken stock, roasted veggies (when done) and simmer over low heat for 5 – 10 minutes.
- take the pot off the heat.
- with a spoon, scrape off the foam
- use a blender or hand blender, blend all the veggies until the soup becomes smooth or reached desired texture.
- stir in a 1/4 cup milk or cream.
- add salt and pepper to taste.
Serving suggestion:
- Serve warm
- add garnish (toasted sesame seeds, chives, cream)
- serve with garlic bread, croutons or toasted cheese.
Enjoy!!
See below a video of the full recipe:
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