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Smokey sweet potato soup

by taste2016 May 3, 2017
460
IN-SEASON

SMOKEY SWEET POTATO SOUP

BY CHEF LARA ARISS
Serves 4 | Prep 20 mins/cooking 30 mins
INGREDIENTS

• 500g sweet potatoes, peeled and cut into chunks
• 300g carrots, peeled and cut into chunks
• 2 tbsp olive oil
• 3 tbsp vegetable oil
• 1 tsp chili
• 1 tsp paprika
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 1 L vegetable stock
• Salt and freshly ground black pepper, to taste

To serve
• 50g flaked almonds, toasted
• 20g pomegranate seeds

PREPARATION

1. Preheat the oven to 220°C. Line a baking tray with parchment paper. Toss the sweet potatoes and carrots into a medium bowl with the olive oil. Season with salt and pepper. Place the vegetables on the prepared baking tray and roast for 25-30 minutes or until caramelized and tender.

2. In the meantime, heat the vegetable oil in a large pot over medium heat. Add the onion, chili, paprika and garlic. Sauté until the onions are translucent.

3. Add the vegetable stock. Season with salt and pepper. Bring to a boil. Once the roasted vegetable is done, leave to cool a little, and then transfer to the pot. Using a hand blender process until smooth.

4. To serve, ladle the soup into bowls and top with the almond flakes and pomegranate seeds.

inseasonLara ArissSoupvegetarianWinter
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Taste & Flavors
  • WHAT’S NEW
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  • ART DE VIVRE
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      • Chicken & Poultry
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      • Sauces
    • Column2
      • Lebanese
      • Gourmet
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      • In Season
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