Roasted Sweet Potato Soup
Ingredients
- 1 onion
- 680g sweet potato
- 2 full bulbs garlic
- 220g cherry tomatoes
- 320g mixed bell peppers
- 2 chillis (not hot) or 1 hot
- 280g cauliflower
- 3 tbsp oil
- 2 tbsp paprika smoked
- 2 tsp cumin
- 1 tsp corriander
- 1 tsp chilli powder
- pinch salt and pepper
- 1 tbsp balasamic glaze
- 2 cups coconut milk (i use @alpro )
- 500g veg stock
- 2 tbsp inulin powder (or 1 tbsp maple syrup)
Preparation
Set oven to 180c. Chop all the veggies up (sweet potato cut into cubes) slice the end of the each bulb of garlic placing it in hole, add to a roasting dish along with the oil, spices, balsamic glaze, salt & pepper. Coat the veggies & roast for 1 hour
Remove from the oven remove the garlic bulbs set to one side & carefully transfer the rest of the veggies to a large saucepan on medium heat , carefully remove the garlic from the peels individually , they should slide out easy, place these in the pan also now
Now add in the coconut milk, the stock & the inulin powder. Mix well together. Using a hand blender (or large blender) blitz until smooth, cover and simmer for 10 mins. ENJOY