Saturday, August 30, 2008

Spicy sweet potato soup


This seems like a rather inappropriate post seeing as it is roasting hot outside. When I cooked it, two nights ago, it seemed entirely appropriate. It was positively autumnal and I needed something soothing and warming. So, apologies for the inappropriateness of this warming soup but no doubt it'll be foul again tomorrow and we'll all be craving something of this sort.

I don't usually make hot soups in August, it has to be said. However, at the moment, soup is one of the few things I can actually manage. I'm suffering with my wisdom teeth. Is anyone actually able to tell me what the point of wisdom teeth actually is? As far as I can see they are completely unnecessary and there simply to cause pain. A great deal of it. A bit like the appendix really.

Anyway, unable to move my jaw much means that I've been eating a lot of soup. And ice-cream. And rice pudding. And mashed potato. Not all at once, you understand. This soup is one I'll make again and freeze in individual portions to take to work once the nights draw in. If I take them in frozen, there is no chance of spilling or leaking en route and they are defrosted in time for lunch.

Spicy sweet potato soup
Makes 3-4 portions


Ingredients

2 large orange-fleshed sweet potatoes
1 medium to large white onion
1/4 tsp cumin seeds
1/4 tsp coriander seeds
1/4 tsp ground ginger
1/4 tsp dried chilli flakes (or half a deseeded red chilli, finely chopped)
1 pint chicken or vegetable stock
yoghurt or cream for serving

1. Peel and chop the onion and then sweat in a little olive oil over a medium heat.

2. Crush and grind spices using a pestle and mortar (or rolling pin and plastic bag). Add spices to onions and stir to coat, continue to heat until onions are translucent and coated in spice.

3. Peel sweet potatoes and chop into small pieces. Add to pan and heat for a few minutes with onions. Add stock and simmer until potatoes are tender (around 20 minutes).

4. Take pan off heat and blitz soup with a stab mixer or in a liquidizer. Season with salt and pepper as required and serve with a little cream or yoghurt drizzled over. And perhaps some chopped fresh coriander.

Notes - For a richer version, you could add some coconut milk.


P.S. Don't you love this picture of my brother's dog 'shrimping' at low tide in north wales?

13 comments:

Sylvie said...

Ouch, wisdom teeth! I've had all mine out before they could give me any trouble, but the experience wasn't great either. Hope yous stop giving you trouble soon. The soup looks great!

Lucy said...

Sorry to hear about the painful wisdom teeth and hope you get better soon! Still, it gives you a great excuse to eat nothing but that scrumptious looking soup.

ginger@dinnerdiary.org said...

This post is timely, I'm about to go to the dentist for a crown fitting on Monday and am waiting for a referral to have one of my "wisdom" teeth (no idea why them call them that btw!) out...I was wondering what to eat apart from soup and rice pudding sounds perfect! I have some rice left over from last year, do you think it's still ok?

Love the sound of this soup and totally agree about the weather, the forecast for tomorrow is terrible!

Katie said...

Nothing is more comforting than a good bowl of soup. Butternut squash is one of my favourites, its so creamy and silky smooth

Antonia said...

Sylvie - ouch indeed! Think these will have to come out too, there just isn't space for them really. In the meantime, lots of soup for me.

Lucy - thank you, they feel a little better this morning actually, so that is good.

Ginger - the forecast is indeed terrible which is a disaster as I'm having a lunch party in my garden today for twenty!! They won't all fit in the flat, so I'm hoping the forecast is wrong..
Rice pudding is a favourite. I would've thought the rice would be fine if it is still within its use by date.

Katie - I love butternut squash too. So comforting.

Rachel said...

Mmmm, I love sweet potato soup. My boyfriend showed me a recipe to make butternut squash soup that (seriously) revolutionised my life. Just roast the onions and butternut squash with some garlic in the oven and then blend with stock - instant soup!

Rosie said...

Ouch Antonia sorry to hear about the painful wisdom teeth. I am having trouble with my last remaining one at the moment - can I join you in a bowl of your delicious soup?

Rosie x

Rosie said...

Opps forgot to say - your brother's dog is really beautiful :)

Rosie x

curlycook said...

Mmm, looks delicious. I always find sweet potato makes such velvety soup so effortlessly. I always add a bit of freshly grated ginger to sweet potato soup and mash – tastes amazing.

Kevin said...

Sweet potatoes make a nice soup and the spices sound good.

Beth said...

Like your suggestion of adding coconut milk...oh and don't worry its raining here again today!!!!

Antonia said...

Rachel - that butternut squash recipe sounds excellent. Thanks for the tip!

Rosie - oh dear, I hope yours is soon better. So painful, aren't they?!

Curlycook - you are absolutely right, I love that velvety texture too. Fresh ginger would be delicious - great idea.

Kevin - I think sweet potato takes spices very well. I love it in curries too.

Beth - oh, would this rain stop!!

Holler said...

I love that dog shot, it is so funny!