Mexican sweet potato, chilli & lime soup
Serves: 4
Ready in: 30 to 60 mins
Spicy and tangy, a real winter warmer.
Ingredients:
1 large onion, chopped1 tbsp oil
1 tbsp tomato purée
1 red chilli, deseeded and chopped
2 garlic cloves, crushed
1 tsp ground cumin
750g sweet potato, peeled and cut into even chunks
1 litre vegetable stock
juice of 2 limes
4 tbsp half-fat crème fraîche
4 tbsp herby-flavoured oil, to serve (optional)
method:
- In a large pan heat the onion in the oil, covered but stirring often, until really soft - about 15 minutes. (Cooking the onion really slowly brings out its natural sweetness for the tastiest soup base). Add the tomato puree for 2 minutes to caramelise, then add the chilli, garlic and cumin for 1 minute.
- Add the sweet potato and stock, bring to a boil, cover and turn down to simmer for 20 minutes, until the potato is tender. Allow to cool slightly before whizzing in a food processor (or with a stick blender) until smooth. For a super-smooth soup, strain through a sieve back into the clean pan. Add the lime juice, season to taste and warm through.
- Swirl 1 tbsp creme fraiche and herby oil into each bowl of soup then serve.
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