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?