Spicy sweet potato soup with turmeric
The hot chili sauce gives the soup a nice spicy yet sweet touch.
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. 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 Hot Chili sauce and the Turmeric.
Heat a dry pan and toast the sesame seeds for 4 minutes until golden brown. Roughly chop the coriander.
Divide the spicy sweet potato soup among the bowls and garnish with the coriander, toasted sesame seeds, bean sprouts and the remaining 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
