- 1kg orange sweet potato (kumara)
- 1 brown onion
- 5 large cloves garlic
- 2 Tbsp olive oil, divided
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 cups reduced salt vegetable stock
- 3 cups So Good Almond Unsweetened
- Black sesame seeds and Italian parsley, to serve (optional)
Roasted sweet potato soup
Serves: 5
Prep: 15
Cook: 70
Ingredients
Method
Step 1
Preheat oven to 160ºC fan bake. Line a large oven tray with baking paper.Step 2
Peel kumara and dice into 2-3cm pieces. Cut onion into chunky wedges and peel garlic. Arrange on prepared tray, drizzle with 1 tablespoon olive oil and roast for 1 hour.Step 3
Heat remaining tablespoon oil in a large non-stick saucepan. Add curry powder, cumin and turmeric and cook for 30 seconds.Step 4
Stir in stock and almond milk, then add roasted veggies. Simmer gently for 5 minutes. Use a regular blender or immersion blender to puree until smooth.Step 5
Season with salt and pepper to taste, before ladling into warm serving bowls. Garnish with sesame seeds and parsley, if desired.
Tips
- The veggies for this soup can be roasted up to 48 hours in advance.
- Add more almond milk or water if you prefer your soup to be a thinner consistency.
- For a gluten free option, choose gluten free stock
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