The weather is super icy at the moment and what better way to warm your hands and tummy than with a hearty bowl of sweet potato soup? This recipe uses minimal ingredients and requires almost zero skill, but you do need a blender, if you want a smooth and creamy soup. (If you prefer a chunky soup, try this recipe.)
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There are so many things you can do to change up this recipe. I used beautiful orange sweet potatoes, but if you can’t find any at the shops, you could use butternut or pumpkin, if you want that orange colour. I also added a few herbs and spices to give it a lovely warmth, but again, you can play around with the recipe here.
Everyone has different tolerance levels when it comes to heat, so feel free to adjust to your liking. You can also add fresh chilli or leave the hot spices out completely. If you do this, you could up the herb quantity and add some fresh thyme.
Or you could take it in a completely different direction and add ginger at the beginning of the cook and finish it off with some coriander leaves. If you want it extra creamy, you could add some coconut cream.
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I love eating soup with some crispy toast – toasted sourdough is great – but any of your favourite breads will work! I love the contrast of crunchy texture with a smooth soup and have been known (when the bread is finished) to dip a rice cracker or two into a bowl of soup.
If you wanted to, you could even serve some Santa Anna’s Organic Corn Chips with a bowl of this sweet potato soup (I’ve been known to use these chips as a spoon in the past).
This super-easy soup will take you less than 45 minutes to make and it keeps well, so make enough for lunch for the week!
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