Roasted Sweet Potato Soup Recipe
Recipe Sarah Graham Preparation time: 10 minutes Cooking time: 25 minutes Ingredients: 1.5 kg sweet potato, peeled and roughly cubed 2T olive oil 1 onion, peeled and roughly chopped 1t grated fresh ginger 1T lemon juice 2T Harissa paste 1 x 400 ml can coconut milk 750ml vegetable stock Salt and freshly ground black pepper to taste 2T roughly chopped fresh coriander, for serving 4T slivered almonds, toasted, for serving Directions: Preheat your oven to 200 °C. Place the sweet potato in an ovenproof dish and drizzle over half of the olive oil, then roast for 25–30 minutes, or until golden and easily pierced with a knife. Meanwhile, heat the remaining oil in a pot and gently fry the onion and ginger for 3–4 minutes until the onions have softened. Stir in the Harissa paste, simmer for one minute and then add the coconut milk (reserving 2–3T in the can), roasted potatoes and stock. Bring to a simmer and cook for a further five minutes. Remove from the heat, allow to cool and then blend to the desired consistency. Add in the lemon juice, season with salt and pepper and reheat just before serving. Drizzle over the remaining coconut milk and scatter the fresh coriander and a sprinkling of toasted almonds before serving. Serves 4 Sarah Graham is an author and food blogger. She runs A Foodie Lives Here and has cookbook entitled, Bitten. Her TV show, named after the book, airs on SABC 3 on Sundays at 4pm.