Roasted sweet potato and cumin soup

Recipe from: 7/17/2003 12:00:00 AM
Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 15
    olive oil
  • 300
    sweet potatoes, peeled and diced
  • 150
    potatoes, peeled and diced
  • 2
    onions, finely chopped
  • 1
    ground cumin
  • 1
    ground coriander
  • 1
    chicken stock
  • 1 small bunch parsley
  • 100
  • salt and freshly ground black pepper


10 mins
Preheat oven to 180 °C.
Pour the olive oil into an ovenproof dish and heat in the oven.
Place the diced sweet potatoes, potatoes and onions in the pan and oven-roast for 15 minutes.
Remove from the oven, add the ground cumin and cumin seeds and stir.
Oven-roast for another five to ten minutes.
Meanwhile bring the stock and parsley to the boil and add the roasted vegetables.
Process until smooth, stir in the cream and season to taste with salt and pepper.
Serve with fresh bread.

Read more on: soup  |  roast

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