Sweet potato soup with cumin and ginger

Sweet potato soup with cumin and ginger

1 Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger, and cumin
and fry over high heat, stirring, for 10 minutes or until starting to brown.
2 Add the stock, bring to a boil, then season with salt and freshly ground black pepper.
Cover with a lid and simmer over low heat for 20–30 minutes (35–40 minutes for 12)
or until the sweet potatoes and carrots are tender.
3 Carefully scoop out half the vegetables into a bowl using a slotted spoon.
Whiz the remainder in a processor or blender until smooth, then return to the pan.
4 Add the reserved vegetables, bring to a boil again, and check the seasoning.
5 To serve, garnish with a swirl of heavy cream and some chopped chives.

PREPARE AHEAD AND FREEZE
The soup can be made up to 3 days ahead.
Freeze for up to 3 months.

Serves 6
1 tbsp olive oil
2lb (900g) sweet potatoes, peeled and cut into 1⁄2in (1cm) cubes
1lb (450g) carrots, cut into 1⁄2in (1cm) cubes
3⁄4in (2cm) piece fresh ginger root, peeled and finely grated

Serves 12
2 tbsp olive oil
4lb (1.8kg) sweet potatoes, peeled and cut into 1⁄2in
(1cm) cubes
2lb (900g) carrots, cut into
1⁄2in (1cm) cubes
2in (5cm) piece fresh ginger root,
peeled and finely grated
1 tsp ground cumin
5 cups vegetable stock
salt and freshly ground
black pepper
heavy cream, to garnish
chopped chives, to garnish
2 tsp ground cumin
101⁄2 cups vegetable stock
salt and freshly ground
black pepper
1⁄2 cup heavy cream,

to garnish
chopped chives, to garnish