5 Ingredient Soup!
Caramelised roasted sweet potato soup with a good ginger kick. Just what the doctor will order on a cold and rainy autumn day.
Once the sweet potatoes are roasted you can have a soup ready in a matter of minutes.
This soup is a good way to illustrate how the ‘way’ you cook something can add to the overall flavour of the soup. By roasting the sweet potatoes in their skins we are keeping all the sweet and caramelised flavours within. By sweating the onions and finely sliced carrots together, covered, you are gently cooking them together, letting them release their natural juices and sweetness, the liquid being released will form the base of our soup. Brilliant!
I used ghee (see note) instead of olive oil in the recipe which lends a sweetness to the soup but olive oil works perfectly and makes the soup vegan.
Getting Ahead: you can roast the sweet potatoes well ahead of making the soup, even the previous day. The soup can also benefit from being made a day or two ahead.
Seasonal Swops: I try to make this soup when I can find orange sweet potatoes but white sweet potatoes (yams) could also work. You can use butternut, roast whole skin and all in the oven, adjusting the cooking times. You can also use any root veggies like, parsnips or celeriac, by chopping them into small pieces & roasting them until soft.