I thought Sunday Supper looked delicious last week & so I'm joining in. I love a tried & tested recipe & this one is super easy & very tasty. I'm not sure where it came from originally - probably one of those supermarket magazines. I'm all about the speedy quick (& easy).
Spicy Sweet Potato Soup
Olive Oil
2 large brown onions
4 cloves of garlic (I like to roast them first)
About 1 kilo each of sweet potato & carrots
12 cups of stock (I use homemade vegie but chicken is yummy too)
600g chick peas drained & rinsed
2 teaspoons ground coriander
1/2 teaspoon chilli powder
4 teaspoons ground cumin
* This makes HEAPS & it freezes really well.
Get out your biggest soup pot - you'll need it.
Heat oil & then add the onion & the garlic. Cook until the onion is translucent. Stir in your spices & cook for a couple of minutes until fragrant.
Stir in the roughly chopped carrot & sweet potato cook & stir until the vegies are well coated with the onion & spice mix.
Add stock - cover & bring to the boil. Reduce heat & simmer for about 1/2 an hour.
Add the chickpeas & cook until chickpeas are tender.
Blend & reheat.