Curried sweet potato soup
Now autumn feels like it is officially here I have made about 3 variations of this warming dish over the last three weeks. In the below ingredients the photographed version is the first option listed
Here are the basics of the recipe so you can warm on a cold dark night.
makes 2-4 servings depending on how peckish you are.
4 spring onions or one red onion
3 garlic cloves
2 sweet potatoes or 1 sweet potato and half a butternut squash
1 tin of kidney beans or 1 tin of brown lentils
1 tin of chopped tomatoes
400 ml (1 tin) of coconut milk (or for a stew like consistency 200ml of coconut cream)
1 teaspoon of stock or boullion
1 red pepper or an aubergine
1 tablespoon of high oleic crunchy peanut butter
2 teaspoon of ground coriander
1 teaspoon of ground cumin
0.5 teaspion of tumeric
1 teaspoon of cayenne pepper or a fresh scotch bonnet
(you can replace the above spices with 1 tablespoon of garam masala)
chopped thyme or coriander
Chop all the veg
Heat the oven to 180 c
Place the sweet potatoes and butternut squash on a baking tray with a splash of olive oil and thyme. And cook for approx 25 minutes till soft
Whilst this cooks chop the onion and add to a pan with a splash of oil and gently fry till glistening.
Add the spices and stir
Chop the pepper and crush the garlic and add this to pan
Add the beans, coconut milk, tin of tomatoes and peanut butter and simmer. When the roast veg has cooked add this to the pan.
If you are eating this as a stew it is ready and just garnish with the fresh herbs and possibly add in some spinach.
If you want it as a soup add a cup of water and blitz 2/3rds of it in a blender.
This keeps well and tends to take better on the second day. It can be frozen.
Sarah is an Occupational Therapist and personal trainer who is passionate about helping people flourish @MoodLifterPT She is always happy to be contacted if you want to find out more. #vegan #autumn #recipe