← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 2 Onion, roughly chopped
• 2 cloves Garlic, crushed
• 1 tsp Cumin seeds
• 1 tsp ground cumin
• 1 tsp Ground coriander
• 2 Carrot, chopped
• 1 kg Sweet potato, peeled and chopped
• 1.25 l vegetable stock
• 80 ml Double (heavy) cream (optional)
• 4 tbsp yogurt, to serve (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onions for 6–8 min, until soft and golden at the edges.
2. Add the garlic, cumin seeds, ground cumin and coriander and stir for 1 minute, until fragrant.
3. Add the carrots and sweet potato and stir to coat in the spices, then pour in the stock.
4. Bring to a boil, cover and simmer for 20 min, until the vegetables are completely soft.
5. Blend until smooth, stir in the cream if using, and season. Serve with a swirl of yogurt.

Tips

• The cream and yogurt are optional; leave them out to keep the soup vegan.
• It freezes beautifully for up to 3 months. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats Love and Lemons