Spice up oven roasted sweet potatoes and carrots with fresh chillies and cumin seeds to create this perfect winter warmer soup.
Ingredients
500g sweet potato - washed and cut into 1 inch pieces (no need to peel)
200g carrots - peeled and cut into 1 inch chunks
1 medium red onion - peeled and quartered
1 small red chilli
1 clove garlic (unpeeled)
1/2 tsp cumin seeds
1 tbsp oil
Salt and pepper
1 litre vegetable stock
Directions
- Heat oven to 200c/ 180fan/ Gas 6
- Put the sweet potato, carrots, onion, chilli and garlic into a roasting tray. Add the cumin seeds, oil and a generous amount of salt and pepper. Give everything a good mix up to coat the vegetables.
- Place the tray in the oven for 20 minutes - until the sweet potato and carrots are tender.
- Remove the tray from the oven. Peel the garlic and finely chop the chilli.
- Transfer the vegetables to a pan, add the garlic and 1/2 tsp of the chopped chilli (adjust according to taste).
- Pour in the stock and bring to the boil.
- Remove from the heat, blitz until smooth.
Notes
If using a Soup Maker: transfer the vegetables at stage 5. Add the garlic, 1/2 tsp of chopped chilli and the stock, set to the Smooth setting.
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