Wednesday, 30 March 2016

Roast Sweet Potato, Thyme & Cumin Soup

My family love soups and this one is our absolute favourite. It's a doddle to make, tastes so delicious and, thanks to the sweet potatoes, it's jam-packed with vitamin C. For the recipe, read on...

This makes a rich velvety soup and serves 4.


5 large sweet potatoes
1 medium red onion
1tsp cumin seeds
small bunch fresh thyme (set some aside for garnish)
1tbsp raw coconut oil (I use Lucy Bee
1litre vegetable stock (I use Swiss Vegetable bouillon powder
soured cream/creme fraiche/single cream to garnish
pinch of salt & pepper

  • Preheat your oven to 180°C (350°F/Gas 4).
  • Place the coconut oil on a baking tray and pop into the oven until melted. Remove from oven and allow to cool a little.
  • Chop the sweet potato and onion then spread out on the warmed baking tray.
  • Remove the thyme from the branches and sprinkle over the potatoes & onions together with the cumin seeds.
  • Using your hands make sure everything is well coated in the coconut oil then pop in the oven and roast for 25-30 minutes or until the vegetables are soft and golden.
  • Prepare the stock in a large saucepan and heat until piping hot.
  • Add all the ingredients to a blender and whizz until smooth and creamy.
  • Season accordingly and serve up.
  • Add your choice of creme fraiche/soured cream/single cream and finish with a sprinkling of fresh thyme.
  • Serve with warm crusty bread and lashings of creamy butter.


What are your favourite soup recipes?

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