Roasted sweet potato and cumin soup

Recipe from: 7/17/2003 12:00:00 AM
Ingredients 10
Servings 6
Time 10 mins

Ingredients

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

Method

20 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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