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Moroccan Sweet Potato Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 5 cm piece fresh ginger, finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1?2 teaspoon ground cinnamon
  • 750 g orange sweet potatoes, peeled and diced
  • 250 g boiling (waxy) potatoes, peeled and diced
  • 2 bay leaves
  • 5 cups (1 1/4 litres) chicken or vegetable stock
  • 2 teaspoons honey
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper
  • 3 tablespoons chopped coriander leaves

Preparation

  1. Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 2–3 minutes, or until translucent.
  2. Stir in the garlic, ginger and spices and cook for 2 minutes, or until fragrant. Add the sweet potato, potato, bay leaves and stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are soft.
  3. Allow the soup to cool a little, then purée the mixture and gently reheat.
  4. Stir in the honey, lemon juice and salt and black pepper to taste. Serve sprinkled with the coriander.

Serves 4
Preparation: 10 minutes
Cooking: 30 minutes

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