Recipes
Roasted Carrot, Sweet Potato & Turmeric Soup with Sriracha and Coconut Yoghurt
A wonderfully warming soup that’s perfect for the colder months – if you’re looking for some real comfort food you’ll...
Ingredients
For the soup
- 4 carrots, chopped
- 1 sweet potato, skin on, diced
- 2 tsp turmeric
- 1 onion, finely chopped
- 50g coriander, chopped
- 250ml vegetable stock
- A portion salt and pepper, to taste
To serve
- 2 tsp sriracha hot sauce
- 2 tbsp coconut yoghurt
Method
- Preheat your oven to 180˚C/Gas 4.
- Put the carrot and sweet potato onto a baking tray, drizzle with a little oil and roast until just caramelising.
- Add the cooked vegetables and the rest of the soup ingredients to the jug of the soup maker. Replace the lid and select the Smooth Soup setting, then leave to cook for 30 minutes.
- Once the soup is blended and finished, pour into bowls and stir in the sriracha and coconut yoghurt. Dig in with some crusty seeded bread.