Sweet potato soup

Name: Sweet potato soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 large sweet potatoes, roughly chopped; 3 medium carrots, roughly chopped; DrizzleRapeseed oil; 2 tsp cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; Pinch Salt; Freshly ground black pepper; 2 medium onion, diced; 1 green chilli, minced; 2 low salt vegetable stock cubes (dissolved in 1 litre warm water); 50g Red lentils; Pinch salt

4 steps

Prep:30minCook:35min

Updated at: Fri, 05 Jan 2024 14:06:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories235.1 kcal (12%)

Total Fat3.5 g (5%)

Carbs46.1 g (18%)

Sugars10.5 g (12%)

Protein7 g (14%)

Sodium267.4 mg (13%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Roast veggies

2sweet potatoes

large, roughly chopped

3carrots

medium, roughly chopped

Rapeseed oil

2 tspcinnamon

1 tspginger

½ tspnutmeg

salt

freshly ground black pepper

Soup

2low salt vegetable stock cubes

dissolved in 1 litre warm water

50gred lentils

salt

Instructions

Step 1

Add the potato and carrot to a baking tray and drizzle over the olive oil. Add the spices and toss until evenly coated then place in a preheated oven at Gas mark 6/400F/200C for 30 minutes.

Step 2

Meanwhile heat some oil in a large saucepan on medium heat and add the onion. Sauté until softening then add the chilli and cook for another minute.

Step 3

Add the roasted veggies to the pan along with the vegetable stock and lentils and bring to the boil. Simmer for 20 minutes.

Step 4

Blend the soup till there are no visible chunks then on low heat stir in salt and cinnamon to taste.