Me:Mo Cooks… Sweet Potato Soup

It’s safe to say that winter is now firmly upon us, with the nights dark and cold, and what better way to end the day than with a warm hearty bowl of soup. We’ve never come across a dish more flexible than soup, its requirements are adaptable to whatever it is you have in your kitchen cupboard, whatever your budget, and the best part of it all is the taste will always far outweigh the effort needed to create such a scrumptious meal.

Below is one of our absolute go to recipes from BBC Good Food  that never disappoints. Flavourful, quick, and always leaves empty bowls on the dinner table, we’re talking about sweet potato soup.

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 4cm/1½ inches fresh root ginger, finely chopped
• 1 garlic clove, crushed
• ½ tsp dried red chilli flakes
• 700g/1lb 10oz sweet potatoes, peeled and cubed
• 2 litres/2 pints vegetable stock
• salt and freshly ground black pepper

1. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
2. Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
3. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve.

We love to add a dash of extra virgin olive oil and a dollop of Greek yoghurt to garnish. Best served with warm, crusty bread. Heaven!

For a sweet treat to follow, be sure to check out our recent recipe for fudgy Baileys Christmas brownies, the ultimate treat.