This is a velvety textured soup flavoured with a hint of fresh ginger. To make the sweet potato trimmings for the garnish, I used my spiralizer with the finest blade.
Alternatively use a regular grater. This soup freezes well so make in advance when time is of the essence.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 8-10 people
Ingredients:
1 tablespoon vegetable oil
2 red onions – peeled and roughly chopped
2 tablespoons dried coriander
2 cm fresh ginger – peeled and finely chopped
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1.5kg sweet potato – peeled and roughly chopped
4 carrots – peeled and roughly chopped
1 tin 400g chick peas – drained and rinsed ( Reserve 2 tablespoons for garnish)
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2 litres vegetable stock / parev chicken stock
Salt and pepper – to taste
Garnish: 2 tablespoons chick peas
2 tablespoons chopped fresh coriander
Method
In a large saucepan, heat the oil until hot and then sauté the onions until translucent.
Add coriander and ginger to the onion and sauté until aromatic; add a splash of water if the mixture begins to stick to the saucepan.
Add sweet potato, carrots and chickpeas. Stir until everything is well combined.
Add the stock, bring to the boil and then simmer covered. Cook for about 25 minutes or until the vegetables are soft.
Using a stick blender or liquidizer, puree the mixture until creamy and a velvety consistency.
Return the soup to the saucepan, taste and season accordingly.
Simmer again just before serving.
Serve the soup with a topping of freshly ground black pepper, chopped coriander, chick peas.
