Roasted Sweet Potato Soup

Ingredients

• 1 1/2 lb sweet potatoes ((680g) chopped and peeled)
• olive oil (for roasting)
• 2 tbsp olive oil ((28g))
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 1 tsp fresh ginger ((2g) minced)
• 2 tsp curry powder ((4g))
• 4 cups vegetable stock ((946ml))
• 1 tsp paprika ((2g))
• 1 tsp ground coriander ((2g))
• 1/2 tsp parsley ((0.05g))
• 1/4 tsp chilli flakes ((0.5g) optional)
• 5 sprigs of thyme (tied together)
• black pepper and pink salt to taste

Instructions

1. 1

   Preheat the oven at 200C/400F/gas mark 6.

2. 2

   Place the sweet potato on a baking tray lined with parchment paper, coated with oil.Coat the top of the sweet potato with oil.

3. 3

   Roast the sweet potato for roughly 35-40 minutes or until golden (turning halfway through).

4. 4

   Meanwhile heat the olive oil on medium heat in a non stick saucepan, then proceed to saute the onion, garlic and ginger along with the curry powder until soft and translucent.

5. 5

   Pour in the vegetable stock then season with the paprika, ground coriander, parsley, thyme and chilli flakes.

6. 6

   Add the thyme, cover the pan with a lid, then allow to simmer for 10 minutes (leave it simmer while the sweet potatoes are roasting).

7. 7

   Discard the thyme stems after the given time.

8. 8

   Once the sweet potatoes have finished roasting from the oven, transfer the stock mixture and potatoes to a blender and puree into a smooth consistency (use a hand blender, if you don't have a blender and puree in the saucepan instead).

9. 9

   Add black pepper and pink salt to taste.