Sweet potato and tomato soup

Ingredients

• 400g sweet potato washed and sliced into 2 cm cubes
• 2 tablespoon oil
• 2 onions, finely chopped
• 80g carrots, cut into 1 cm cubes
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 chilli pepper, deseeded and finely chopped
• 1/2 teaspoon cumin powder
• 0.5 l water
• 300ml coconut milk
• 2 vegetable stock pots
• 200g tomatoes, cut into 1 cm cubes
• 4 slices of sourdough bread

Directions

1. Preheat the oven to 200 degrees.
2. Mix the sweet potato and the oil in an oven tray and roast in the oven for 20-30 minutes until soft and golden brown.
3. Meanwhile, put a casserole dish on the stove and add some oil, fry the onion and carrot cubes for 2 minutes.
4. Add the minced garlic, ginger, chilli and cumin and heat for about 1 minute to release the flavours.
5. Add the sweet potato and the tomatoes to the pan and deglaze with water and coconut milk.
6. Stir in the vegetable stock pots and bring to the boil.
7. Let simmer for 10 minutes.
8. If you like a smooth soup, blend the soup with a hand blender or keep some garnish to one side, blend the rest and put the remaining garnish into the soup bowls before serving the soup.
9. Finish the soup with the garnish on top and the lime wedges on the side.

Recipe courtesy of Knorr.