Curried Sweet Potato and Red Pepper Soup is a great favourite here. This time of year I try to eat home made soup every single day, and by making big batches & freezing in serving size amounts, I have absolutely no excuse!
It’s such an easy way to reach your 5 a day, and here’s the proof that you really don’t need to add cream to a soup to make it tasty.
This recipe provides a rich, velvety soup that permeates your kitchen with such an intense fragrance, all tummies within a 5 mile radius will be rumbling long before it’s ready to eat!
Generally speaking, the quality and flavour of spices deteriorate quite quickly after being ground. So bin that tub of curry powder that’s been hiding in the back of your cupboard since last year (or longer?!) and treat yourself to a new pot. Or better yet, buy the spices whole and grind your own.
I had a brand new tub of Tikka spice in the pantry which worked perfectly in this soup, but I’d love to know which blend is your favourite in the comments below.
- 1 tablespoon oil
- 2 tablespoons curry spices your favourite blend
- 500 g sweet potato scrubbed or peeled and diced
- 4 cloves garlic minced
- 1 onion large , chopped
- 2 pints water
- 2 red peppers chopped
- Salt & pepper to season
- Heat the oil in a saucepan. When it is shimmering, add the curry spices and fry for 30-60 seconds until they are beautifully fragrant.
- Add in the sweet potatoes, onion and garlic and let gently fry in the spices for 2 minutes, stirring occasionally.
- Pour in 2 pints of water (add it freshly boiled from the kettle if you're in a hurry), pop on the lid and let simmer for 20 minutes.
- When the sweet potato is soft and fully cooked, add the red pepper and bring to the boil, cooking for 2 more minutes.
- Take off the heat, season, and whizz with a stick blender until creamy and smooth.