This is a seriously easy and yummy soup. Soup always makes me feel warm and toasty on cold winter days. Like Alicia, I don’t really care if it’s not considered totally paleo – we’re such rebels.
You could probably make up a big batch and freeze it for days when you don’t have time to cook.
What you need for 2 people:
1 large sweet potato, peeled and cut into chunks (I’m not sure how much mine weighed – sorry I’m a bit rubbish and always forget to weigh stuff!)
300ml vegetable stock (add a bit more, maybe 500ml, if you don’t want a thick soup)
1 small onion, finely chopped
1 clove garlic, crushed
¼ tsp ground coriander
¼ tsp paprika
pinch of cayenne pepper
salt and freshly ground black pepper
glug of olive oil (mild and light, not extra virgin)
How to make it:
Add olive oil to a large pan and heat.
Add the onions and garlic and cook gently until the onion is soft (not browned).
Add the ground coriander, paprika and cayenne pepper and cook for another minute.
Add the sweet potato and stock and simmer for about 20 minutes or until the potato is soft.
Add salt and freshly ground black pepper to taste.
Blend the soup using either your food processor or a handheld blender.
Serve up and enjoy.
This may also be worth trying with a little toasted coconut sprinkled on top, or maybe a dollop of coconut milk or Greek yoghurt.