Spiced Sweet Potato Soup: The Recipe

This is one of my favourite comforting dishes to make in this cold time of year, a sweet potato soup with warming spices. I usually chuck everything in by eye, but I've given some rough measurements below if anyone wants to give it a go! It takes half an hour tops to make, including prepping time- so a perfect option for after an evening lecture when all you want is fast food and sleep.

    

YOU WILL NEED:

• 1 tablespoon garam marsala 
• 1 teaspoon cumin seeds/ground 
• 1 teaspoon coriander seeds/ground
• 1 white onion
• As much red chilli as you like
• 2-3 garlic cloves 
• Chopped tomatoes (fresh or canned)
• 1-2 sweet potatoes- depending on size
• 1 vegetable stock cube dissolved in 1 litre hot water

Heat a splash of olive oil in a large saucepan before chucking in the chopped onion and garlic. After five minutes add all the spices (including the chilli). Allow this to dry fry for a few minutes then add your tomatoes, sweet potato chunks and the stock. Bring to the boil, then reduce the heat, pop a lid on and leave to cook for 15-20 minutes. Either blend the soup with a handheld blender or a food processor, until smooth and creamy. Pop it back onto the heat for a few minutes and it's ready to serve!