Sunday, 5 May 2013

Soup Sunday: Indian style sweet potato


This week even Soup Sunday is going all vegan and kosher.

Spring in Finland this year has been very fickle and on a couple of occasions I did seriously wonder if it had been cancelled altogether this year (you know, austerity...) So my psyche and vocal chords, tormented by the rain, sleet and gale force winds has been medicated with this gently spicy sweet potato soup.

The soup was inspired by an evening with vegetarian friends. You see, a food blogger is always a welcome guest - she's actually happy to do all the cooking! That night the menu consisted, among other things, of oven roasted sweet potato spiced with the treasures unearthed from the Tunisian host's kitchen. I doubt I'll ever know exactly what went into them, but I know chilli, coriander seeds, cumin and cardamom did. Or so I think anyway.

Today those same building blocks came together and made a soup! You could of course chop the sweet potato and cook it in vegetable stock but roasting it just makes it even more yummy.


For 2

1 large sweet potato 
(mine was 570 g)
1 chilli (adjust based on the fieriness - mine was HOT)
3 large garlic cloves
1/ tbsp ground cumin
1/2 tbsp ground corianderseeds
1 tsp cloves
1 tsp ginger
3/4 tbsp cardamom
1/2 l vegetable stock
salt, pepper






Heat appr. 1/2 dl oil in a pan and toast the spices to release the aromas. Cut the sweet potato lengthways into 4 and then each segment into slices of about 1 cm thick. 

Place in an oven-proof dish and pour the spice oil on top. Toss the sweet potato slices so they're covered with oil. 

Roast at 200 for 45 min- 1 h until they're done. Blizz in a blender with vegetable stock until velvety smooth and season. Serve with some coriander leaves.




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