Roasted sweet potato soup

  • Skill Medium
  • Prep time 15 mins
  • Cook time 70 mins
  • Servings 5

Ingredients

  • 1kg orange sweet potato (kumara)
  • 1 brown onion
  • 5 large cloves garlic
  • 2 Tbsp olive oil, divided
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 cups reduced salt vegetable stock
  • 3 cups So Good Almond Unsweetened
  • Black sesame seeds and Italian parsley, to serve (optional)

Method

  1. Preheat oven to 160ºC fan bake. Line a large oven tray with baking paper.
  2. Peel kumara and dice into 2-3cm pieces. Cut onion into chunky wedges and peel garlic. Arrange on prepared tray, drizzle with 1 tablespoon olive oil and roast for 1 hour.
  3. Heat remaining tablespoon oil in a large non-stick saucepan. Add curry powder, cumin and turmeric and cook for 30 seconds.
  4. Stir in stock and almond milk, then add roasted veggies. Simmer gently for 5 minutes. Use a regular blender or immersion blender to puree until smooth.
  5. Season with salt and pepper to taste, before ladling into warm serving bowls. Garnish with sesame seeds and parsley, if desired.

Tips

  • The veggies for this soup can be roasted up to 48 hours in advance.
  • Add more almond milk or water if you prefer your soup to be a thinner consistency.
  • For a gluten free option, choose gluten free stock
  • Per Serve
  • Energy (kJ)
    1060
  • (Cal)
    253
  • Protein (g)
    6
  • Fat (g)
    10
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    31
  • Sugars (g)
    13
  • Dietary Fibre (g)
    7.6
  • Sodium (mg)
    339
  • Potassium (mg)
    1212
  • Calcium (mg)
    266
  • Iron (mg)
    2.2