Spicy sweet potato soup with maple almonds and pecans

Recipe by:

This soup is hearty and healthy

Spicy sweet potato soup with maple almonds and pecans

Serves

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People

Prep Time

25

Minutes

Time Cooking

20

Minutes

CUISINE

COURSE

Starter

Method

  1. 160°c/gas 4, Topping: Tray A Oven To To Preheat Prepare Baking 180°c/fan Line The Paper Parchment And With The

  2. Mix Out For Topping Tray The And Together Spoon Onto The Everything

  3. Once Almonds Flaked 12 Minutes, An Eye On Bake About Quickly Them Keep Burn As Turning For

  4. The Golden, Mixing When On Remove And Sprinkle Top, Flakes Well Sea Salt

  5. Until Ready Use Set Aside To

  6. The Oil Soup: Red Coriander Add Ground 1 Minutes Sauté Prepare Large Add Before Minute Into A And 6 Adding Little The Flakes The Cook For To And Saucepan, And 8 Garlic, Onion A Chilli For

  7. From Potatoes Freshly Time Black Fresh Time Ginger, And For Add Ground Season To About And 2 Zest Orange Pepper And Salt Carrots, With Minutes, Sauté Stirring Sweet Diced

  8. Carrots For That Are To Potatoes About Bring The Reduce The Simmer Boil And And Sweet 20 In Pour Though Stock Check – And Cooked Heat Minutes The The

  9. Use Check Ground Seasoning More Add Freshly Salt Soup Smooth The Puree A Black To Blender Pepper And The Until And

  10. And The Into With Serve, The Seeds Ladle Soup Serve Bowl Pomegranate Nuts Finish To Generously And With Maple Toasted Sprinkle Parsley And

Ingredients

  • for The Topping

  • Roughly Chopped Tbsp Nuts, Pecan 3

  • Flaked 2 Tbsp Almonds

  • Tbsp Syrup Maple 2

  • Sunflower 1 Tbsp Oil

  • Tsp ¼ Coriander Ground

  • Cumin Ground Tsp ½

  • Chilli Flakes Tsp ¼ Red

  • Soup  for The

  • Large Chopped Onion, 1

  • Cloves, Garlic 2 Sliced

  • Flakes Chilli Red Tsp ½

  • Ground Coriander Tsp 1

  • Sliced Carrots Peeled 150g

  • 2cm Grated Ginger, Fresh

  • Peeled Potatoes 450g Sweet Diced And

  • Zest Of 1 Medium orange

  • 1 Litres 5 Vegetable Stock

  • And Freshly Black Pepper Salt Ground

  • Oil Sunflower

  • Flakes Salt ½ Tsp Sea

  • Seeds Tbsp Pomegranate 1

  • Flat Tsp 2 Chopped Leaf Parsley

Method

  1. And Oven Prepare 160°c/gas A Preheat The Tray 180°c/fan Line Parchment To Paper The 4, To With Baking Topping:

  2. And Tray Topping Onto Together Mix Everything Spoon The Out The For

  3. Them Eye An For Quickly Minutes, Burn Keep About Bake As 12 Flaked Turning On Once Almonds

  4. When Salt Remove The And Well Golden, Top, Sprinkle Sea On Mixing Flakes

  5. Set To Aside Use Ready Until

  6. And And Cook The Prepare 8 Add For Adding Coriander Red Large The Soup: Add Before For A 1 Saucepan, To Chilli Onion The Minute 6 Sauté And Oil Minutes Ground A Flakes Garlic, Into Little

  7. To For Add Sweet Carrots, Zest And Black Sauté Freshly Minutes, About Orange Time Season Salt Stirring Ground Ginger, Time And Pepper And Diced With Potatoes 2 Fresh From

  8. The 20 For To Minutes Cooked And Bring Check The The Pour And Are Heat About Stock Carrots Though And – Potatoes Sweet Boil In Reduce Simmer The That

  9. A To Smooth Ground Black Blender Soup Until Puree The Use And Add Pepper Salt More And Freshly The Seasoning Check

  10. Nuts With Pomegranate Generously The Finish Bowl To With Maple Serve Into And Toasted Ladle The Sprinkle Serve, Parsley Seeds And And Soup