Spiced sweet potato soup – by Ivan Reid
INGREDIENTS
900g sweet potatoes, peeled
1 onion, peeled and chopped
1 clove of garlic, chopped
1tsp mustard seeds
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp ground ginger
1 pinch ground chilli
1 litre vegetable stock
1 litre double cream
Salt and pepper
3tbs olive oil
METHOD
Heat the oil in a deep pan, add potatoes, onion and garlic and cook without colouring. Add all the dry ingredients and cook for a further five minutes. Add the vegetable stock and cook for about 40 minutes.
Pass the soup through a fine sieve into a clean pan and add the cream. Reboil and correct consistency and seasoning.