Sweet Potato and Tomato Soup
Keep in the fridge up to 5 days, without the cream.
Use water if you don’t like the stock flavours.
Use any spices you like to make this soup even more delicious.
Préparé avec
Ingrédients
For the soup
- 2 medium sweet potatoes
- 14oz cherry tomatoes
- Small head of garlic
- Sunflower oil or coconut oil
- 0 gallons vegetable stock
- Salt and pepper
For the garnish (optional)
- coconut cream
- fresh coriander
Instructions
Étape 1
Set the grill on roast mode, 180 degrees. Start preheating.
Étape 2
In the mean time peel the potatoes.
Étape 3
Once the grill is ready add the potatoes and tomatoes, and halved garlic head to the cooking pot, sprinkle with oil, salt and pepper.
Étape 4
Roast for 20-30 min, or until potatoes are browned.
Étape 5
Once roasting is done, add the tomatoes, potatoes to the pot with the vegetable stock.
Étape 6
Bring it to a simmer. Cook for 5 min.
Étape 7
Transfer everything to a blender and blend until smooth.
Étape 8
Serve with fresh coriander, some cream and black pepper.