Soup-ed Up Sweet Potato Soup

For soup:

   1 med onion (diced)
   2 med carrots (diced)
   2 med sweet potatoes (or equivalent,             chopped into 1/2 in chunks)
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp turmeric
    pinch chili flakes
    2.5 c vegetable stock
    2 Tbsp tahini
    1 Tbsp lime juice (more to taste)

For sesame brittle:

    1/2 c sesame seeds
    1 Tbsp maple syrup
    1 tsp soy sauce
    1/2 tsp olive oil

For tahini drizzle:

    2 Tbsp tahini
    1 Tbsp lime juice
    1 Tbsp water
    1 tsp maple syrup
    pinch of salt


    Heat 1 tablespoon oil in a large pan. Add the onion, carrots and a pinch of salt and cook for 5 minutes until soft.

    Add the spices and cook for another 2-3 minutes. Add the sweet potato and stir to coat in the spices.

    Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.

    Add the tahini and lime juice and blend until smooth, adding up to another 1/2 cup of water or stock if needed to achieve the consistency you like. Season to taste.

    Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes and some finely chopped parsley, if liked.

For the sesame brittle

    Preheat oven to 150°C/300°F.
    Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.

For the tahini drizzle

    Put all ingredients into a small bowl and whisk to combine.

Recipe Notes

This recipe makes enough for 2 large or 3 smaller bowls of soup. Easily doubled 


This recipe is from Eat Love Eat, via Karen's kitchen!