Here in the UK it’s a batten down the hatches and pull the draw bridge up sort of situation. It’s windy, rainy and horrible out there and more grim weather is on the way. Making soup seems like the ideal solution and while I love a pot of soup simmering on the stove, this one can actually be made in 15 minutes so it’s perfect if you are impatient and more to the point, hungry. The earthiness of the sweet potatoes works perfectly with the warming ginger and the curry paste gives it a nice kick. The toasted almonds give it a smoky fragrance and a lovely crunch. It’s quick to make, simple and filling. I snapped the instagram below on a lovely autumn day in my local park, just to remind us autumn isn't all gale force winds and heavy rain!
Recipe adapted from BBC Good Food
The key here is to grate or finely chop your sweet potato in a food processor to save cooking time, however if you don’t want to do this then chop the sweet potato into chunks and simmer for longer until tender. Grating can be very labour intensive which is why I cheat with a food processor!
1 large sweet potato, grated. (mine was 500g unpeeled.)
1 tablespoon coconut oil or olive oil
1 shallot or small onion chopped
½ tablespoon fresh root ginger finely chopped
1 teaspoon curry paste (I used tikka masala)
500ml gluten free stock
Handful of toasted almonds
Peel and grate your sweet potatoes or whizz in a food processor which saves a lot of time and set aside. In a saucepan heat the oil then add the shallot and sauté until soft, add the ginger and continue to cook until fragrant. Next add the curry paste and continue to cook for one minute. Tip in the sweet potato and mix well. Pour over the stock and bring to a boil. Turn the heat down and simmer for 5-10 minutes until the potato is soft. Allow the soup to cool slightly then whizz in a blender. Return the soup to the saucepan and heat through. Season to taste and serve with toasted almonds on top. Some fresh coriander would be nice too.