Roasted Sweet Potato Soup
Ingredients
- 1 onion
- 680g sweet potato
- 2 full bulbs garlic
- 220g cherry tomatoes
- 320g mixed bell peppers
- 2 chilies (not hot) or 1 hot
- 280g cauliflower
- 3 tbsp oil
- 2 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- Pinch salt and pepper
- 1 tbsp balsamic glaze
- 2 cups coconut milk
- 500g vegetable stock
- 2 tbsp inulin powder or 1 tbsp maple syrup
Preparation
Set oven to 180°C.
Chop all the vegetables, with sweet potato cut into cubes.
Slice the end off each garlic bulb and place it in the hole.
Add the chopped vegetables and garlic to a roasting dish along with oil, spices, balsamic glaze, salt, and pepper.
Coat the vegetables with the mixture and roast for 1 hour.
Remove from the oven.
Remove the garlic bulbs and set them aside.
Transfer the remaining vegetables to a large saucepan on medium heat.
Remove the garlic from the peels and add to the pan.
Add coconut milk, vegetable stock, and inulin powder.
Mix well together.
Blend with a hand blender until smooth.
Cover and simmer for 10 minutes.
