Vegan Sweet Potato Soup Recipe
Budget friendly filling lunch
Ingredients
- 1 tbsp olive oil
- 1 onion roughly chopped
- 2 large carrots peeled and chopped
- 2 large carrots peeled and chopped.
- 2 inches of fresh root ginger finely chopped
- 1 garlic clove crushed
- ½ tsp dried red chilli flakes or more if you like more heat
- 700 g sweet potatoes peeled and cubed
- 1 litre vegetable stock
- Salt and pepper for seasoning
- A sprinkling of crispy onions optional
Instructions
- Method
- Start by heating the oil in a large saucepan over a medium heat.
- Add the onion and carrots and cook until softened.
- Then stir in the ginger, garlic and chilli flakes, and fry these for a couple of minutes until they are fragrant.
- Next, stir in the sweet potatoes and stock.
- Turn up the heat and bring the pan to the boil.
- Reduce the heat to low.
- Cover with a lid and simmer for 15 minutes or until the sweet potato is tender.
- Either remove the pan from the heat and blend the soup, using a stick blender or a food processor, or mash manually with a potato masher.
- Season with salt and pepper to taste and serve with more chilli flakes and/or a handful of crispy onions, which you can buy in most supermarkets. If you’d like to add meat then a few slices of chopped chorizo goes really well with sweet potato.