Sweet Potato Soup
Creamy & hearty sweet potato soup
Ingredients
- 3 medium sweet potatoes, peeled and diced
- 1 red bell pepper/capsicum, chopped
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 garlic bulb, top chopped off
- 3-4 cup veggie or chicken stock, adjust to desired thickness
- 4 basil leaves
- 1 tbsp smoked paprika
- 1/2 cup heavy cream or coconut cream, optional
- Bread, sliced and toasted
- Sesame seeds and parsley, for garnish
Instructions
- Preheat oven to 180C/350F.
- Into a baking tray, add in the sweet potatoes, red bell pepper/capsicum, onion, carrot and garlic and spread them into a single layer. Drizzle over generously with olive oil and season well with salt and pepper. Bake for 45min to 1 hour.
- Once the veggies are slightly cooled, squeeze out the garlic and transfer the roasted vegetables into a blender with basil, stock and smoked paprika. Blend well until smooth. Add in the heavy cream/coconut cream if desired. Season, top with sesame seeds and parsley, and serve with toasted bread.