Roasted Honey Sweet Potato Soup

The flavour of the honey roasted veggies cannot be beat, this soup is a keeper for those days when you just need to be comforted. I always feel a bit better after eating something spicy and the ginger and chilli in this recipe give it an added kick that is warming and healing. I make this in large batches when I can, it is also comforting to know that I’m only one microwave button away from a hearty meal. 

Serves 2
You'll need:

2 cups orange sweet potato, peeled, cut into cubes

1 red onion, cut into wedge

3 garlic cloves, peeled

2 tablespoons honey

3 cups chicken stock

1 cup coconut cream

1 medium avocado

1 tbsp. fresh ginger, chopped

1 tbsp. fresh chilli, chopped

1 tablespoon chopped coriander

2 tablespoons olive oil

Salt & Pepper, to taste


Preheat oven to 180°C.

In a large roasting pan, place potato, onion and garlic, drizzle lightly with oil and honey and season. Roast for 30 minutes, till cooked through.

Place roasted veggies in a large pan with the chicken stock, chilli and ginger. Bring to a boil and simmer for 8 minutes. Remove from heat and leave too cool for 5 minutes.

Add avocado & blend in batches until smooth, taste and season if necessary. Stir in three quarters of the cream and serve. Drizzle the remaining coconut cream and top with some crispy kale.

FoodGbemi Giwa