Sweet Potato Soup with Colombo
A smooth silken soup where the gentle flavour of sweet potato marries harmoniously with our colombo spice blend.
| Serves | 2 | Origin | Fusion | |
| Preparation | 10 min | Heat rating |  | (Mild) |
| Cooking | 30 min | Ease |  | (Very easy) |
| Vegetarian | No | |||
Ingredients
1½ tsp Colombo, Organic
2 clove of garlic
1 medium onion chopped
2 tbsps oil
2 sweet potatoes – peeled and chopped
2 tomatoes, skinned and chopped (you can use tinned)
750ml chicken or vegetable stock
salt and sugar to taste
1-2 tbsps cream (optional)
roasted peanuts, broken to garnish (optional)
2 clove of garlic
1 medium onion chopped
2 tbsps oil
2 sweet potatoes – peeled and chopped
2 tomatoes, skinned and chopped (you can use tinned)
750ml chicken or vegetable stock
salt and sugar to taste
1-2 tbsps cream (optional)
roasted peanuts, broken to garnish (optional)
Preparation
Heat oil and stir-fry the onion, garlic over medium heat for about 15 minutes until soft and melting. Add the tomatoes, sweet potatoes and the Colombo blend, and cook for another five minutes. Add the stock, cover and simmer until the sweet potatoes are cooked through. Check the seasoning add salt and a little sugar to taste. Blend the soup until smooth using and hand blender for liquidizer heat gently add the cream if using and serve with the roasted peanut garnish.