Sublime Sweet Potato, Apple and Ginger Soup
With the sun poking its head out a few times this week, I sense soup season coming to an end but before it does there's time to make this and go out with a bang!
The combination of sweet potato and apple may sound a little odd at first but once you get your head around it the slightly sweet, slightly tart flavour of the apply is incredibly subtle and incredibly complimentary to the spices and creamy coconut in the dish. As with all of my soup recipes, ease is key and for this particular soup your oven does almost all the work for you. Why not try this with some of my Amazing Ale Bread or Wholemeal Date and Walnut Loaf?
Sublime Sweet Potato, Apple and Ginger Soup
Serves 6
1kg sweet potato, skin on, roughly chopped
2 eating apples, such as Braeburn, cored and cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable stock
1 tsp salt
Heat the oven to 200°C/180°C fan/gas 6. Spread the sweet potato pieces and apple wedges in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until softened and golden.
Meanwhile, in a large saucepan, heat the coconut oil. Add the onion and fry over a low-medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5-10 minutes until fragrant. Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer.
Once the sweet potato and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth – wrap a tea towel around the pan to prevent the soup from splashing (or carefully blend in batches in a jug blender). Serve with a chunk of crusty bread and butter.
The combination of sweet potato and apple may sound a little odd at first but once you get your head around it the slightly sweet, slightly tart flavour of the apply is incredibly subtle and incredibly complimentary to the spices and creamy coconut in the dish. As with all of my soup recipes, ease is key and for this particular soup your oven does almost all the work for you. Why not try this with some of my Amazing Ale Bread or Wholemeal Date and Walnut Loaf?
Sublime Sweet Potato, Apple and Ginger Soup
Serves 6
1kg sweet potato, skin on, roughly chopped
2 eating apples, such as Braeburn, cored and cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable stock
1 tsp salt
Heat the oven to 200°C/180°C fan/gas 6. Spread the sweet potato pieces and apple wedges in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until softened and golden.
Meanwhile, in a large saucepan, heat the coconut oil. Add the onion and fry over a low-medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5-10 minutes until fragrant. Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer.
Once the sweet potato and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth – wrap a tea towel around the pan to prevent the soup from splashing (or carefully blend in batches in a jug blender). Serve with a chunk of crusty bread and butter.
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