Sweet Potato, Apple and Ginger Soup

Charmaine Lu -
  • 1 kg sweet potato, chopped
  • 2 apples, cored and cut into wedges
  • 1 tbsp olive oil
  • 2 tbsp coconut oil
  • 1 chopped onion
  • 2 tsp each cumin and coriander seeds, crushed
  • 20g grated ginger
  • 400ml coconut milk
  • 750ml veg stock
  • Spread the apples and sweet potatoes on a roasting tray, drizzle with oil and seasoning, and roast for 40 mins. Meanwhile, heat the coconut oil in a saucepan and fry the onion for 5 mins to soften. Add the crushed spices, fry for 10 mins more, then tip in the ginger, coconut milk, stock and some salt. Simmer for 5 mins, then add the roasted sweet potato and apple to the pan.
  • Simmer for another 5 mins, then whizz until smooth with a stick blender. Serve with a dollop of natural yoghurt and some chopped coriander, alongside some crusty bread for dunking.
45 mins
6 serving