Warming, a little spicy and good for the soul. Soups are always a winner, and taste so much better when they're homemade.
400g sweet potatoes
1 red onion
2 gloves garlic
2 tbsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp vegetable bouillon or a stock cube.
Optional: Top with fresh coriander, sour cream and a fresh tomato salsa.
Preheat the oven to 200 degrees Celsius. Peel and dice the sweet potatoes and carrots and place in a roasting tray with a drizzle of vegetable oil. Roast until soft, but not crispy - for about 40-60 minutes.
Dice the onion and sauté in a small frying pan with oil until soft and translucent. Dice the garlic and add for a few minutes.
Add the onion, garlic and roast veg to a food processor / blender / saucepan with a handheld blender. Add the spices, bouillon and 1/2 litre boiling water. Blend until smooth. Add more water to achieve the desired consistency - smooth and silky but not watery.
Bring to the boil in a saucepan, and season to taste with salt and pepper. Serve with fresh bread or nachos!