Spicy sweet potato soup with turmeric
Prepare to be surprised by the heartwarming flavors of this spicy sweet potato soup with turmeric, topped with fresh cilantro and crunchy bean sprouts. The hot chili sauce adds a deliciously spicy yet sweet touch.
Preparation
Preheat the oven to 180°C (350°F). Peel the sweet potatoes and cut them into 4cm pieces. Deseed the red pepper and slice it into rings. Peel and roughly chop the garlic and onion.
Spread the sweet potato, red pepper, garlic, onion and 2/3 of the olive oil on a baking tray lined with baking paper and bake in the oven for 40 minutes.
Meanwhile, bring a pan of water and coconut milk to a boil and dissolve the vegetable bouillon cubes in it. Add the roasted vegetables and puree with an immersion blender until smooth.
Season the sweet potato soup with half of the Verstegen Guilt Free - Hot Chili sauce and Verstegen ground turmeric.
Heat a dry pan and toast the Verstegen sesame seeds for 4 minutes until golden brown. Coarsely chop the coriander.
Divide the spicy sweet potato soup among the bowls and garnish with the coriander, roasted Verstegen sesame seeds, bean sprouts, and the remaining Verstegen Guilt Free - Hot Chili sauce.
Variatietip
Serveer geroosterd brood bij de soep wanneer deze niet glutenvrij hoeft te zijn of wanneer je de soep wilt serveren als volwaardige maaltijd.
Ingredients
- 600 g zoete aardappel
- 1 rode peper
- 2 tenen knoflook
- 2 uien
- 3 el olijfolie
- 500 ml water
- 200 ml kokosmelk
- 2 groente bouillontabletten
- 4 el Verstegen Guilt Free - Hot Chili saus
- 1 tl Verstegen Kurkuma gemalen
- 1 tl Verstegen Sesamzaad
- 3 takken koriander
- 70 g taugé
Supplies
- Hand blender
