Roast Sweet Potato, Tomato & Harissa Soup
Roast Sweet Potato, Tomato & Harissa Soup
Difficulty: EasyServings
2 -3
servingsPrep time
10
minutesCooking time
20
minutesCalories
389
kcalIngredients
400g sweet potatoes
125g cherry tomatoes
1 onion
1 celery stick
1 garlic clove
2 cm ginger
20g harissa
1 lemon
3 tbsp olive oil
salt and pepper
if you like spice add any you like e.g. turmeric, cayenne pepper
Directions
- Preheat your oven to 200 /Gas 6. Peel the sweet potato and chop into 2 cm chunks. Halve the tomatoes. Place them both in a roasting tray with 2 tbsp olive oil. Season with salt and pepper, and mix well. Roast for 20 mins until tender and well-coloured.
- Meanwhile, peel and slice the onion. Dice the celery stalk. Heat 1 tbsp of olive oil in a large saucepan. Gently fry the onion and celery for 10 minutes until they start to soften.
- While the veg is frying, peel and roughly chop the garlic and half the ginger along with any of the spices you want to use. Cook for 1 more min before tipping in 700ml of water. Season with salt and pepper. Bring to a simmer and cook for 10 mins.
- Tip the roasted veg into the saucepan. Add the harissa and a squeeze of lemon juice. Blend until smooth, adding a dash more hot after if it seems too thick.
- Taste and tweak with more salt, pepper, and lemon to your liking.
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