- 1kg orange sweet potato (kumara)
- 1 brown onion
- 5 large cloves garlic
- 2 Tbsp olive oil, divided
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 cups reduced salt vegetable stock
- 3 cups So Good Almond Unsweetened
- Black sesame seeds and Italian parsley, to serve (optional)
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltbe5ca72c24da5594/635fdcf27483db7e41f48a5d/2021-SoGood-Sweet-Potato-Soup.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Roasted sweet potato soup
Serves: 5
Prep: 15
Cook: 70
Ingredients
Method
- Preheat oven to 160ºC fan bake. Line a large oven tray with baking paper.
- Peel kumara and dice into 2-3cm pieces. Cut onion into chunky wedges and peel garlic. Arrange on prepared tray, drizzle with 1 tablespoon olive oil and roast for 1 hour.
- Heat remaining tablespoon oil in a large non-stick saucepan. Add curry powder, cumin and turmeric and cook for 30 seconds.
- Stir in stock and almond milk, then add roasted veggies. Simmer gently for 5 minutes. Use a regular blender or immersion blender to puree until smooth.
- Season with salt and pepper to taste, before ladling into warm serving bowls. Garnish with sesame seeds and parsley, if desired.
Tips
- The veggies for this soup can be roasted up to 48 hours in advance.
- Add more almond milk or water if you prefer your soup to be a thinner consistency.
- For a gluten free option, choose gluten free stock